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.
Who Dished It Up First: I adapted this slightly from a Rachael Ray recipe. You can find her version here.