Ingredients

1 cup diced smoked sausage
2 jalapeno peppers, seeded & cut into 1/2" pieces
6 green onions, cut into 1/2" pieces
1 tablespoon olive oil
1/2 stick butter
2 tablespoons flour
1 cup white wine
1 cup heavy cream
1 cup smoked gouda cheese, grated
1 cup.....plus a little bit sharp cheddar cheese, grated
16 oz. penne pasta
2 tablespoons Louisiana hot sauce
Sprinkle of red pepper flakes
2 tablespoons chicken boullion

Instructions

Preheat oven to 330

Using a 3 qt. pot,on medium heat, saute sausage, peppers & onion in olive oil until sausage is just browned

Lower heat and stir in 1/2 stick butter and flour

Cook until flour is golden brown, almost like a roux but not quite

Bring heat up to medium and add wine, stirring up all the yummy bits on the bottom

On low heat, stir in 1/2 stick butter, hot sauce, cream and cheeses

Continue to simmer on low about 15 minutes

Cook pasta according to directions adding chicken boullion to boiling water. Remove from heat 1 minute before directions call for.

Combine pasta & cheese sauce and place in buttered casserole dish.

Sprinkle top of mac & cheese with a little bit of grated cheddar and red pepper flakes

Bake 20 minutes

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