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WSU Creamery Recipes

Baked Mac n’ Cheese with Caramelized Onions and Duck Sausage

Baked Mac n’ Cheese with Caramelized Onions and Duck Sausage

Baked Mac n' Cheese with Caramelized Onions and Duck Sausage

1 lb or 500 g rotini pasta
1 tsp extra-virgin olive oil
4 red onions, sliced 1/4-inch thick
cup cured duck sausage, diced*
1 cup milk
1 cup half & half
Freshly ground black pepper
Pinch sea salt

1 cup brie cheese, rind removed, cubed
1 cup Cougar Gold®, grated
1/2 cup Fontina cheese, grated
1 bay leaf
1/4 cup panko bread crumbs
1 Tbsp melted butter

Pre-heat oven to 350°F and grease 3 quart casserole dish.

Parboil the rotini pasta in boiling salted water for 8 minutes and drain.

Heat the olive oil in a pan over medium heat, add the sliced onions and a pinch of sea salt to the pan and sauté for 8 minutes. Reduce the heat to medium-low and sauté for another 35 minutes or until caramelized, stirring occasionally.

Render the sausage in a dry pan over medium heat for 10 minutes, until crispy bits form. Add milk, half-and-half, caramelized onions, sea salt and black pepper then bring to a boil. The second the mixture starts to boil, reduce the heat to medium-low, add the Cougar Gold®, Fontina cheese, Brie and bay leaf and stir until the cheese is melted, about 5 minutes.

In a bowl, mix the cooked rotini pasta with the cheese sauce and transfer into a baking dish. Top with the panko bread crumbs, drizzle with melted butter and broil for a few minutes or until the panko is golden brown and the edges crisp up.

*Other sausage (i.e. turkey sausage) may be substituted if you are unable to find duck sausage.