Italian Mac & Cheese

I don’t think it’s possible to have too many recipes for variations on macaroni and cheese. This particular version is one of my husband’s favorites, and I’m sure he thinks I don’t make it often enough. It’s good with either sweet or hot Italian sausage, so use whichever you prefer. The original recipe also called for mushrooms, which my husband loves but the kids hate, so I don’t usually include them. If you’d like to add them, stir them into the skillet along with the garlic. Sometimes, if I’m in a hurry (which is most of the time), I skip the broiling step and serve this right out of the skillet.

Italian Mac & Cheese
Italian Mac and Cheese
Serves 8
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
716 calories
48 g
123 g
45 g
28 g
21 g
242 g
897 g
3 g
0 g
21 g
Nutrition Facts
Serving Size
242g
Servings
8
Amount Per Serving
Calories 716
Calories from Fat 400
% Daily Value *
Total Fat 45g
69%
Saturated Fat 21g
105%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 123mg
41%
Sodium 897mg
37%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
8%
Sugars 3g
Protein 28g
Vitamin A
16%
Vitamin C
6%
Calcium
34%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound penne, ziti or rigatoni pasta
  2. 1 pound bulk Italian sausage
  3. 2 tablespoons olive oil
  4. 1 tablespoon butter
  5. 3-4 cloves garlic, chopped
  6. 2 tablespoons flour
  7. 1 cup chicken stock
  8. 1 cup heavy cream
  9. 2 1/2 cups shredded Italian 4 cheese blend
  10. 1 can diced tomatoes, drained well
  11. 1 teaspoon hot sauce, optional
  12. 1/2 cup Parmesan cheese
  13. Salt and pepper, to taste
Instructions
  1. Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
  2. In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on a paper towel lined plate.
  3. Return pan to heat and add extra-virgin olive oil, butter, and garlic. Season with salt and pepper, to taste.
  4. Saute about 3 minutes, until garlic is fragrant.
  5. Preheat broiler to high heat.
  6. Add flour to skillet and stir, cooking 2 minutes. Whisk in stock, then stir in cream.
  7. Bring cream to a bubble, then stir in 2 cups of Italian cheese blend. When cheese has melted into sauce, add tomatoes.
  8. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
  9. Combine cheese sauce with sausage and pasta and transfer to a large baking dish. Sprinkle with additional half cup Italian cheese blend and grated Parmesan.
  10. Cook under hot broiler until cheese is browned and bubbly.
beta
calories
716
fat
45g
protein
28g
carbs
48g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: I adapted this slightly from a Rachael Ray recipe.  You can find her version here.

signature

Comments

  1. This looks like the perfect dish of a cold winter evening. I’ll add the mushrooms for sure. Looks delish!

Speak Your Mind

*