Tuscan mac ‘n’ cheese

An interesting spin on the old favourite  This recipe serves

Ingredients

• 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 )

Method

[tips]