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Italian Mac and Cheese

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Serves 4


12 oz dry elbow macaroni, cooked according to package directions for al dente, drained
1 pound Our Own bulk hot or mild Italian Sausage
3 cloves minced fresh garlic
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
2 cups shredded cheese - Italian Blend (at least 4 cheeses)
1/2 cup Shredded Parmesan cheese, for topping


  1. Preheat oven to 350 degrees F. Butter a 4-quart casserole; set aside. Brown Italian sausage and garlic in large skillet until cooked through, about 10 minutes. Drain excess oil from pan. Add butter and stir in flour; cook for 1 minute.
  2. Add chicken broth and heavy cream and bring to a boil, stirring well until thickened slightly, about 3 minutes. Remove from heat and stir in cooked macaroni, 2 cups shredded Italian blend cheese. Season, to taste, with salt and pepper.
  3. Pour into prepared casserole and sprinkle top evenly with shredded Parmesan cheese. Bake, uncovered, for 20 minutes or until heated through and top is golden brown. Serve hot.
  4. *This recipe courtesy of Festival Foods Hugo Chef’s Department employee, Jake.
  5. **Chef’s note: You may use half and half or evaporated milk as a healthier substitute for the heavy cream.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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