1 pound of pasta (macaroni is suggested but any small shaped pasta will work)
1 pound Georgia Best Brand fresh sausage, removed from casings and crumbled
1 large onion, diced
1 red pepper, diced
1 jalapeño pepper, discard seeds and dice
1 teaspoon garlic salt
4 tablespoons butter
6 tablespoons flour
4 cups whole milk
2 cups shredded Colby jack cheese
2 cups pepper jack cheese
2 cups sharp cheddar cheese
salt and pepper to taste
4 eggs
5 or 6 toasted breakfast biscuits, crumbled (homemade or the from the refrigerated aisle at Curtis Foods)
Instructions
Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
Add onion, red pepper, and jalapeno to grease in pan and cook until softened, about 4 to 5 minutes.
Spoon onion mixture into bowl with sausage.
Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ⅔ of the cheese. Stir until melted. Season to taste with salt and pepper.
Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.