Monday, May 25, 2009

Italian Style Mac-N-Cheese

1 lb Penne
1 lb Italian sausage
1 T butter
3-4 cloves garlic, chopped
12 mushrooms, sliced (I use a whole 8 oz package organic, sliced mushrooms)
2 T flour
1 c. chicken stock
1 c. heavy cream (I've used Fat-free Half and Half and it's okay, but way better with real cream!)
2.5 c. shredded Italian cheese (I just use one bag-about 2 c.)
1 can diced tomatoes
1 tsp Tabasco sauce
1/2 c. Parmesan cheese, grated

Cook pasta.
Brown and crumble sausage, drain off grease and set sausage aside.
Return pan to heat, add EVOO, butter, garlic and mushrooms. Season with salt and pepper, saute 3-5 minutes until mushrooms are golden.
Preheat broiler to high.
To mushrooms, add flour, stir and cook 2 minutes. Whisk in stock, then stir in cream. Bring to bubble then add 2 cups Italian cheese. When melted into sauce, add tomatoes.
Combine cheese sauce with pasta and sausage.
Transfer to baking dish, sprinkle with Parmesan and remaining Italian cheese. Broil until brown.

No comments:

Post a Comment