Chicken Sausage Spinach Mac n’ Cheese

1: Boil water for pasta shells, cook them for 7 minutes and reserve 1 cup of pasta water before draining.

2: While that’s happening, sauté the diced onion in a little olive oil until tender.

3: Add the chicken sausage, break it apart as it browns to achieve smaller bites (let it cook all the way through).

4: Once the sausage is cooked through, add the spinach, pop the lid onto your dutch oven and let simmer for a minute to wilt the spinach.

5: Remove the sausage/spinach mix from the pot.

6: To the same dutch oven, pour in 1 cup of milk, butter, 1/2 cup pasta water and the 4 envelopes of cheese packets. Whisk on medium-low to bring to a gentle bubble.

7: Pour in the pasta, stir to coat in sauce + then add in half of the bag of shredded cheese. Toss to coat.

8: Lastly, stir in the sausage/spinach mixture and top with the last of the shredded cheese + a little dried oregano.

9: You can either let it cool completely and then store in the fridge to bake off that evening (lid on, 350° until warmed through) or bake right away with the lid off at 350° until cheese is golden and bubbly - 10-15 min max.