Recipe: Italian Mac-n-Cheese

ITALIAN MAC-N-CHEESE

1 lb. ziti rigate, penne rigate or cavatappi
1 lb. Italian bulk sweet sausage
2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 Tbsp. all-purpose flour
1 cup chicken stock
1 cup heavy (whipping) cream
1 (10-oz.) sack, 2 1/2 cups, shredded Italian four-cheese blend
1 can diced tomatoes, drained well
1 tsp. hot sauce, optional
1/2 cup Parmesan

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 two minutes.

Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of four-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 four-cheese blend and the grated Parmesan over the top.

Brown under hot broiler.

Source: Wisconsin Milk Marketing Board