Categories: Pasta

Ingredients

• Kosher salt
• 6 oz. cavatappi
• 3 Italian sausage links, casings removed
• 1 tbsp. flour
• 3/4 tsp chili powder
• 1/4 tsp ground cumin
• 1 cup whole milk
• 4 oz. Velveeta, cubed
• 2 large eggs, lightly beaten
• 1/3 cup sour cream
• 10 oz. can diced tomatoes with chiles, drained
• 1 cup shredded Mexican cheese blend

Directions

1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain, then transfer to an 8-inch square baking dish.

2. Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 tsp salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1-2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1-2 minutes. Whisk in the sour cream and tomatoes.

3. Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2-3 minutes.

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