Mac and cheese in apple sauce with sausages

Ingredients:

• 340 g medium shell pasta
• 4 tbsp unsalted butter, plus extra for greasing the pan
• 0.5 cup diced onion
• 170 g chicken sausages with apple, cut into 1 cm thick slices.
• 1 tbsp mustard powder
• 1/4 tsp cayenne pepper
• 1/4 cup flour
• 3 cups of apple juice
• 450 g Monterey Jack cheese, grated (4 cups)
• 220 g sharp cheddar, grated (2 cups)
• 0.5 cup sour cream
• 35 small butter crackers (1 package Ritz), crushed

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 2.5-quart baking dish.
2. Bring a large saucepan of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set the pasta aside.
3. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the sausage, mustard powder, cayenne pepper, and 1 teaspoon of salt and cook, stirring, until the sausage is browned, about 3 minutes. Add the flour and cook, stirring, until lightly browned, about 2 minutes. Add the apple juice and cook, stirring occasionally, until slightly thickened, about 8 minutes more.
4. Gradually stir in about 3/4 of the Monterey Jack and Cheddar cheeses and mix until smooth, about 2 minutes. Remove from heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with crushed crackers and the remaining cheese. Bake until bubbly, 25-30 minutes. Let rest for 10 minutes, then serve.