Tuscan Mac and Cheese

[nrode]

Tuscan Mac and Cheese

 Preheat oven to 350°
 8 oz sweet or hot Italian sausage (turkey sausage works well too)
 8 oz geminelli or large elbow macaroni (2 cups) cooked and drained
 1 8oz pkg cream cheese, cut into small cubes and softened
 4 oz crusty Italian bread, cut into 1 inch cubes (@ 2 cups)
 1 cup shredded mozzarella cheese
 1 tablespoon butter
 1 tablespoon all purpose flour
 1 tablespoon fresh or 1 teaspoon dried sage (optional)
 1 teaspoon fresh thyme or ¼ teaspoon dried thyme crushed (optional)
 1 teaspoon salt (optional)
 ⅛ teaspoon cayenne pepper (optional)
 1½ cups of milk (low fat is fine)
 1 medium to large ripe tomato, sliced
 ½ to ¾ cup shredded Asiago, Parmesan or Romano Cheese (combo is ok)

 Pre-heat oven to 350°
 If using sausage links, slice into bite size pieces (bulk sausage is best)
 You can sometimes find it in rolls with regular breakfast sausage…Bob Evans and Po’ Folks both make an Italian Sausage in bulk.
 Cook sausage in large skillet.
 In very large bowl mix together cooked sausage, cooked pasta, cream cheese cubes, and mozzarella cheese. Set aside.
 In medium saucepan melt butter over medium heat. Using a wire whisk, stir in flour, seasonings, add milk (warm milk before adding to mixture..should be at least at room temp) all at once. Cook stirring continuously until slightly thickened and bubbly.
 Pour sauce over pasta mixture. Stir gently.
 Put mixture into a 2 quart casserole.
 Bake covered for 35 minutes.
 Uncover, top with whole sliced tomato slices and Asiago or Parmesan cheese
 Bake uncovered for another 15 minutes more til heated thoroughly.
 Let stand for 15 minutes before serving. Sprinkle with more cheese if you like.
Served with a salad…makes a complete meal.

[Jen]

Can't wait to try this one. Thanks nrode ;D