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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
4 large cloves garlic, minced
2 large shallots, minced (or 3 medium size shallots)
4 tbsp butter
4 tbsp flour
3 cups cream (or half and half, cream preferred though)
1 cup buttermilk
1/8 tsp freshly ground nutmeg
1 1/2 tsp ground mustard
1 1/2 tsp kosher salt (+ another 3 tbsp kosher salt for the pasta cooking water)
1 tsp Lawry’s seasoned pepper (course ground)
2 1/2 cups white extra sharp cheddar cheese, shredded
2 1/2 cups mozzarella cheese, shredded
1/4 cup good quality white or Marsala wine
1 lb large elbow macaroni pasta
1 1/2 lbs sweet Italian sausage
4 oz pre-sliced pepperoni
2 tbsp extra virgin olive oil
2 cups fresh sliced green, red and yellow bell peppers combined
1 cup Monterey Jack Cheese, shredded
1/2 cup grated Parmesan cheese
Preheat oven to 350. Bring 1 gallon of water to a rapid boil with 3 tbsp kosher salt. Add pasta to the boiling water and stir. Cook for 7 minutes, stirring occasionally, and drain well through a colander. Set aside.
Melt butter in a large saucepan over medium heat. Add garlic and shallots, saute until shallots are slightly translucent, careful not to burn the garlic. Whisk in the flour and cook for approximately 4 – 5 minutes forming a light roux. Add cream, buttermilk, nutmeg, mustard, salt and pepper and bring to a light boil. Wisk in cheese until melted. Turn off heat, blend in sour cream and wine.
Saute Italian sausage in 2 tbsp extra virgin olive oil until just cooked through. Remove from pan to paper towels to drain. Saute peppers in the sausage drippings. Slice the slightly cooled sausage into bite sized pieces. Place pepperoni between paper towels on a plate, microwave for 90 seconds, blot off excess grease.
Spray a 3 quart or 10x14.5 inch baking dish with non-stick spray. Add cooked macaroni, sliced sausage, peppers, pour cheese sauce over pasta and gently mix. Bake for 20 minutes. Remove from oven, top with a layer of pepperoni, the remaining cheeses and continue cooking for approximately 10 minutes and lightly brown on top (use broiler to brown if necessary). Let sit for 5 minutes. Garnish with Italian parsley and a few pieces of pepperoni in the center and serve.
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ITALIAN STYLE MACARONI AND CHEESE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
4 large cloves garlic, minced
2 large shallots, minced (or 3 medium size shallots)
4 tbsp butter
4 tbsp flour
3 cups cream (or half and half, cream preferred though)
1 cup buttermilk
1/8 tsp freshly ground nutmeg
1 1/2 tsp ground mustard
1 1/2 tsp kosher salt (+ another 3 tbsp kosher salt for the pasta cooking water)
1 tsp Lawry’s seasoned pepper (course ground)
2 1/2 cups white extra sharp cheddar cheese, shredded
2 1/2 cups mozzarella cheese, shredded
1/4 cup good quality white or Marsala wine
1 lb large elbow macaroni pasta
1 1/2 lbs sweet Italian sausage
4 oz pre-sliced pepperoni
2 tbsp extra virgin olive oil
2 cups fresh sliced green, red and yellow bell peppers combined
1 cup Monterey Jack Cheese, shredded
1/2 cup grated Parmesan cheese
Preheat oven to 350. Bring 1 gallon of water to a rapid boil with 3 tbsp kosher salt. Add pasta to the boiling water and stir. Cook for 7 minutes, stirring occasionally, and drain well through a colander. Set aside.
Melt butter in a large saucepan over medium heat. Add garlic and shallots, saute until shallots are slightly translucent, careful not to burn the garlic. Whisk in the flour and cook for approximately 4 – 5 minutes forming a light roux. Add cream, buttermilk, nutmeg, mustard, salt and pepper and bring to a light boil. Wisk in cheese until melted. Turn off heat, blend in sour cream and wine.
Saute Italian sausage in 2 tbsp extra virgin olive oil until just cooked through. Remove from pan to paper towels to drain. Saute peppers in the sausage drippings. Slice the slightly cooled sausage into bite sized pieces. Place pepperoni between paper towels on a plate, microwave for 90 seconds, blot off excess grease.
Spray a 3 quart or 10x14.5 inch baking dish with non-stick spray. Add cooked macaroni, sliced sausage, peppers, pour cheese sauce over pasta and gently mix. Bake for 20 minutes. Remove from oven, top with a layer of pepperoni, the remaining cheeses and continue cooking for approximately 10 minutes and lightly brown on top (use broiler to brown if necessary). Let sit for 5 minutes. Garnish with Italian parsley and a few pieces of pepperoni in the center and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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