Mexican-Style Mac and Cheese with Turkey Sausage

Ingredients:

• 180 g of cavatappi (corkscrew) or fusilli (spiral) pasta
• 3 hot turkey sausages (about 250 g), casings removed
• 1 tbsp flour
• 3/4 tsp chili powder
• 1/4 tsp ground cumin
• 1 cup whole milk
• 120 g processed cheese (e.g. Velveeta), diced
• 2 large eggs, lightly beaten
• 1/3 cup sour cream
• 1 can 300g diced tomatoes with chili peppers, drained
• 1 cup grated Mexican cheese mix (about 120g)

Preparation:

1. Preheat the oven to broil. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and transfer the pasta to a 20cm square baking dish.
2. Meanwhile, in a medium saucepan over medium-high heat, cook the sausage meat, breaking it up into pieces, until golden brown, about 10 minutes. Add the flour. chili powder, cumin, and 0.5 teaspoon salt and cook, stirring, for about 1 minute. Slowly whisk in the milk, scraping up any bits stuck to the bottom of the pan. Add the processed cheese and stir until melted, 1-2 minutes. Remove from the heat and whisk in the eggs. Return the pan to medium-low heat and cook, stirring, until the sauce thickens, 1-2 minutes. Then whisk in the sour cream and tomatoes.
3. Pour the cheese sauce over the pasta and toss to combine. Sprinkle with grated cheese and broil until the cheese melts and begins to sizzle, 2-3 minutes.