Italian+Mac+and+Cheese

Daniel Kahn
 * Main Dish**: [|Italian Mac and Cheese]

**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.
 * Total Time:**30 min
 * Prep Time:** 10 min
 * Cook:** 20 min
 * Servings**:4 servings, plus leftovers
 * 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 andfuls



[]>