Andouille Pimiento Mac and Cheese - Confessions of a Chocoholic

Ingredients

• 1 tablespoon olive oil
• 12 oz Kayem Artisan Andouille Sausage, chopped
• 1 lb ditalini (or shells or any other small pasta shape you prefer)
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 3 tablespoons flour
• 2 cups milk (I used 2%)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mild cheddar cheese
• 1 (4 oz) jar chopped pimentos, plus 1 tablespoon brine reserved from jar
• 1 habanero pepper, stemmed, seeded, and finely chopped
• salt and pepper to taste
• 1/4 cup chopped chives, for garnish