Tuscan mac ‘n’ cheese


An interesting spin on the old favourite  This recipe serves


  • 8 oz sweet or hot Italian sausage Sausage, Italian, sweet, links
  • 8 oz elbow macaroni (2C) cooked and drained
  • 1 8oz pkg cream cheese, cut into cubes and softened
  • 4 oz crusty Italian bread, cut into 1" cubes (about 2 cups) PEPPERIDGE FARM Crusty Italian Bread, Garlic
  • 1 cup pitted kalamata olives, halved Olives, kalamata
  • 1 cup shredded mozzarella cheese Cheese, mozzarella, part skim milk
  • 1 tbsp butter Butter, without salt
  • 1 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 tbsp snipped fresh sage or 1 tsp dried sage crushed
  • 1 tsp snipped fresh thyme Spices, thyme, ground
  • 1/2 tsp salt Salt, table
  • 1/8 tsp cayenne pepper Spices, pepper, red or cayenne
  • 1 1/2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 medium tomato sliced
  • 2 oz shredded Asiago, Parmesan or Romano cheese (1/2 c )


Step 1

Preheat oven to 350F Remove casings, if present, from sausage. In a skillet cook and crumble sausage; drain. In a very large bowl, combine sausage, cooked pasta, cream cheese, bread cubes, olives, and mozzarella. Set aside. In a medium saucepan, melt butter over medium heat. Stir in flour, sage, thyme,salt and cayenne pepper. Add milk all at one. Cook and stir until slightly thickened and bubbly. Pour sauce over pasta mixture. Stir gently. Transfer mixture to a 2 quart casserole. Bake, covered for 35 mins. Uncover, top with tomato slices and asiago cheese Bake uncovered 15 minutes more until heated through. Let stand 15 min before serving. Sprinkle with additional fresh thyme, if desired


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