Sausage mac and cheese. I love the sausage and mac and cheese combo. Stone does a great version at their brewery/ restaurant. Here I just used basic spicy Italian sausages, cooked them most of the way in a skillet then sliced them and finished cooking them cut-side-down for maximum browning. Just add the sausage to the mac and cheese before baking. Also, for this batch I used pipette rigate pasta which is great because each noodle really fills up with creamy cheese sauce. With this, enjoy a nice Zinfandel like this one from Carlisle.
