12 oz dry elbow macaroni, cooked according to package directions for al dente, drained
1 pound Our Own bulk hot ormild 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
Salt
Pepper
Directions:
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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12 oz dry elbow macaroni, cooked according to package directions for al dente, drained
1 pound Our Own bulk hot ormild 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
Salt
Pepper
Directions:
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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