This creamy herb infused macaroni and cheese is chalked full of yummy sausage pieces.
|1 lb||(454 g) Dry penne pasta|
|2 tbsp||(30 mL) Butter|
|2 ½ tbsp||(37 mL) Flour|
|1 tbsp||(15 mL) Tomato paste|
|2 ½ cups||(625 mL) Milk|
|1 ¼ cups||(300 mL) Freshly grated Parmesan cheese, divided|
|4 tbsp||(60 mL) Chopped fresh herbs (basil, parsley, thyme), divided|
|1||(500 g) Package JMS Schneiders Chicken Smoked Sausage Mild Italian, cooked and sliced into slices|
|¼ cup||(60 mL) Sun-dried tomatoes, thinly sliced|
|Salt and pepper|
|½ cup||(125 mL) Grated Mozzarella cheese|
PREHEAT oven to 375°F (190°C).
Lightly coat the cast iron pan or a 9 X 13 inch (3.5 L) rectangle baking dish with non-stick cooking spray.
COOK pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
HEAT butter in a medium pot over medium-low. Add flour and cook stirring constantly for 1 minute. Add tomato paste and cook, stirring for another minute. Slowly whisk in the milk. Cook for 5-6 minutes stirring constantly until thickened. Remove from heat and stir in 1 cup (250 mL) Parmesan cheese.
COMBINE pasta and cheese sauce in a large bowl. Add 3 tbsp (45 mL) of herbs, cooked sausages, sun-dried tomatoes, salt and pepper. Gently stir to coat all ingredients with sauce. Transfer mixture to prepared baking dish or cast iron pan and top with remaining Parmesan cheese, herbs and the Mozzarella cheese.
BAKE uncovered in preheated oven for 30 minutes or until the top is golden brown and heated through.
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