Italian Mac-n-Cheese

Italian Mac-n-Cheese
Tammie McCammon
Recipe Courtesy of Rachael Ray.

1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage
1 T olive oil
1 T butter
2 or 4 cloves chopped garlic
12 crimini mushrooms, sliced
salt & pepper
2 T flour
1 cup chicken stock
1 cup heavy cream
1 10 oz sack (2 1/2 cups) shredded Italian 4 cheese blend
1 can diced tomatoes, drained well
1 t hot sauce, optional
1/2 cup Parmesan cheese


For sauce:

In a nonstick skillet, brown & crumble sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add EVOO, butter, garlic and mushrooms. Season with salt & pepper. Saute for 3-5 minutes, until mushrooms are lightly golden.

To mushrooms, add flour & 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, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce, if desired.

Cool and freeze in freezer bags.

Serving day:

Thaw sauce, combine with cooked pasta, transfer to baking dish. Sprinkle with remaining cheese and grated Parmesan over the top and brown under hot broiler.