Italian Mac-N-Cheese

Recipe Ingredients

1 lb	454g / 16oz	Ziti rigate, penne rigate or
		Cavatappi (ribbed, hollow corkscrews)
1 lb	454g / 16oz	Italian bulk sweet sausage
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
3		Garlic cloves - (to 4) - chopped
12		Crimini mushrooms - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Chicken stock
1 cup	237ml	Heavy cream
10 oz	284g	Shredded Italian 4 cheese blend
1		Diced tomatoes - drained well
1 teaspoon	5ml	Tabasco hot sauce - (optional)
1/2 cup	118ml	Grated Parmesan

Recipe Instructions

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

This recipe yields 4 servings, plus leftovers.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D26) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.