Breakfast Mac and Cheese

As if rigatoni in creamy cheese sauce with savory sausage crumbles wasn’t drool-worthy enough, we topped it off with flaky, buttery biscuits for good measure. Now, where’s that mimosa pitcher?

Ingredients

1 pound mezze rigatoni pasta

1 tablespoon olive oil

12 ounces ground breakfast sausage

1 chopped sweet onion

2 tablespoons all-purpose flour

2 cups whole milk

3 cups shredded Colby-Jack cheese

1 tube refrigerated biscuits

Directions

1. Cook the rigatoni according to package instructions. Drain.

2. Heat olive oil over medium heat in a large skillet. Crumble the sausage and sauté until fully cooked, about 4 to 5 minutes.

3. Remove the sausage; add the onion to the skillet. Cook until tender, about 4 to 5 minutes.

4. Add the flour; cook about 2 minutes more. Gradually add the milk, whisking until it comes to a simmer. Stir in the cheese until melted.

5. Add the cooked sausage and pasta to the skillet; stir to coat in the cheese sauce.

6. Transfer to a greased 9-by-13-inch casserole dish. Top with separated refrigerated biscuits. Bake until the biscuits turn golden brown and the sauce is bubbly, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.