Say goodbye to traditional Mac & Cheese and discover what a delicious difference our tasty Johnsonville sausages can make. Smothered in the best three-cheese béchamel on this side of paradise, this pasta classic has never tasted better. We've even put a healthy twist on this favourite comfort food by adding a whole head of cauliflower. Just don't tell the kids, ok?
In a pot of salted boiling water, cook the pasta until fully cooked. Drain and set aside.
To prepare the sauce, melt the butter in a saucepan. Add onions and cook until translucent (about 2-3 minutes). Add the flour and cook for 1 minute, stirring continuously. Add milk and bring to a boil. Use a whisk and stir continuously to avoid lumps. Remove from the heat and pass this béchamel through a fine-mesh sieve.
Put the sauce back in the pot on low-medium heat. Add 1 cup Cheddar or Monterey Jack cheese, 1 cup Old Amsterdam cheese, and half the Parmesan. Add the dry mustard and nutmeg. Stir constantly until cheese melts and is well incorporated. Keep warm.
Cut the sausage on the bias into about 10 slices per sausage. Sauté sliced sausage in 1 Tbsp of olive oil till lightly golden. Set aside.
Cook the cauliflower in boiling water until crisp-tender, about 5 minutes. Drain well and set aside.
Incorporate the pasta into the cheese sauce, add the remaining cup of Cheddar or Monterey Jack cheese, the cauliflower and the Johnsonville sausage. Adjust the seasoning. Serve in individual bowls, and garnish with the remaining Parmesan and chopped parsley.
For a gratin version, place the whole mixture into a casserole dish before sprinkling with Parmesan and bake at 400°F for 10-15-minutes until cheese is browned. Then sprinkle with parsley and serve.