Country Sausage Mac and Cheese

Bring a large pot of salted water to a boil and add the uncooked elbow macaroni. Cook until al dente according to package directions, then drain and set aside.

While the pasta cooks, heat a large skillet over medium-high heat. Break apart the pork sausage into small pieces and cook until browned and crumbled, about 8-10 minutes. Drain excess fat if needed.

Add the sliced mushrooms to the sausage and cook for 3-4 minutes until softened and lightly browned.

Stir in the diced tomatoes and Dijon mustard, mixing well to combine. Cook for 2 minutes to blend the flavors.

Pour the milk into the skillet and bring to a gentle simmer over medium heat, stirring occasionally.

Add the processed cheddar cheese cubes and cayenne pepper, stirring constantly until the cheese melts completely and the sauce is smooth, about 2-3 minutes.

Add the cooked elbow macaroni to the cheese sauce and stir gently to coat all the pasta evenly. Heat through for 2 minutes.

Transfer the mac and cheese to a serving dish or individual bowls. Top with grated Parmesan cheese and sliced green onion before serving.