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Italian Mac and Cheese
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|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|
- 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.
- 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.
- 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.
- *This recipe courtesy of Festival Foods Hugo Chef’s Department employee, Jake.
- **Chef’s note: You may use half and half or evaporated milk as a healthier substitute for the heavy cream.
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