Italian Macaroni And Cheese (modified Rachael Ray Recipe)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb brown rice pasta
• 1 lb hot italian chicken sausage
• 4 tablespoons extra virgin olive oil
• 6 large garlic cloves, finely diced
• 12 ounces baby portabella mushrooms, chopped
• 4 tablespoons butter
• salt
• pepper
• 4 tablespoons whole wheat flour
• 2 cups chicken stock
• 2 cups whole milk
• 1 (28 ounce) can diced tomatoes, drained
• 1 -2 teaspoon hot sauce
• 16 ounces shredded cheese (can include cheddar, colby, whatever cheese you like)
• 2 ounces parmesan cheese

Recipe

• 1 cook pasta in boiling water as per package directions until done.
• 2 fry sausage in 2 t olive oil until cooked thoroughly, breaking up into small pieces while cooking.
• 3 when sausage is done, transfer to a bowl.
• 4 add, 2 t olive oil (or more if needed) to pan. add mushrooms, garlic, butter. add salt and pepper to taste.
• 5 saute, stirring frequently, until mushrooms become somewhat limp.
• 6 add flour and saute for a couple of minutes.
• 7 stir in chicken stock and milk. bring to a boil and let it bubble and thicken.
• 8 stir in tomatoes and hot sauce.
• 9 add cheese, stir and simmer 5 minutes.
• 10 stir in sausage.
• 11 mix into pasta and serve.