Italian Mac-N-Cheese
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Butter4 cloves
Garlic (chopped)1
Salt2 tbsps
All-Purpose Flour1 cup
Chicken Stock1 cup
Heavy CreamDirections:
1
Bring a large pot of water to a boil
2
Salt water and cook pasta to a chewy al dente, about 8 minutes
3
In a nonstick skillet, brown and crumble the sausage
4
Drain cooked crumbles on paper towel lined plate
5
Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms
6
Season liberally with salt and pepper
7
Saute 3 to 5 minutes, until mushrooms are lightly golden
8
Preheat broiler to high
9
To mushrooms, add flour and stir, cooking 2 minutes
10
Whisk in stock, then stir in cream
11
Bring cream to a bubble, then stir in 2 cups of 4 cheese blend
12
When cheese has melted into sauce, add tomatoes
13
When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired
14
Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter
15
Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler