Italian Macaroni and Cheese (Modified Rachael Ray Recipe)

Ingredients

• 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

Directions

1. 1

   Cook pasta in boiling water as per package directions until done.

2. 2

   Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.

3. 3

   When sausage is done, transfer to a bowl.

4. 4

   Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.

5. 5

   Saute, stirring frequently, until mushrooms become somewhat limp.

6. 6

   Add flour and saute for a couple of minutes.

7. 7

   Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.

8. 8

   Stir in tomatoes and hot sauce.

9. 9

   Add cheese, stir and simmer 5 minutes.

10. 10

    Stir in sausage.

11. 11

    Mix into pasta and serve.