Italian Mac n CheeseEdit
Ingredients 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews) 1 pound Italian bulk sweet sausage 2 tablespoons extra-virgin olive oil 1 tablespoon butter 3 or 4 cloves garlic, chopped 12 crimini mushrooms, sliced Salt and pepper 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup heavy cream 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle 1 can diced tomatoes, drained well 1 teaspoon hot sauce (recommended: Tabasco), optional 1/2 cup Parmesan, a couple of handfuls Directions 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.