Chicken Sausage and Pasta Bake

I made this tonight and it was a big hit with the hubs...total man food!  It came from the October issue of Sandra Lee Semi-Homemade magazine.

1 (12 oz) package fully cooked chicken sausage

2 1/2 cups uncooked penne pasta

2 tbsp flour

1 1/2 cups whole milk

2 tbsp stone-ground mustard

1 tbsp chopped fresh sage

1/2 tsp salt

1/4 tsp pepper

1 cup shredded Swiss cheese

Preheat oven to 350 degrees.  Heat sausage according to package directions; cut into 1/2-inch pieces.

In a large saucepan, bring water to boil for the pasta.  Add pasta; cook for 7 minutes or until almost tender.  Drain, reserving 1/2 cup cooking water.

Wipe saucepan clean with a paper towel.  Sprinkle flour in saucepan.  Gradually whisk in milk and reserved 1/2 cup water.  Brink to a boil, whisking constantly, over medium heat.  Cook, whisking constantly, for 2 minutes, or until thickened and bubbly.  Remove from heat; stir in mustard, sage, salt, and pepper.  Add sausage and pasta.

Spoon mixture into a 2-quart baking dish.  Cover and bake for 20 minutes.  Uncover; sprinkle with cheese.  Bake, uncovered, for 5 minutes, or until cheese melts. 

I actually used fresh thyme instead of sage because I had it on hand and it was delicious!