I have no idea if this recipe for Tuscan
Mac ‘N’ Cheese has anything at all to do with Tuscany. It’s the name the Big Book of Casseroles gave the recipe. However, it is now my favorite Mac and Cheese. It was that good.
- 1 pound bulk mild Italian sausage
- 8 ounces elbow macaroni
- 8 ounces cream cheese
- 4 ounces crusty bread
- 1 cup pitted kalamata olives
- 4 ounces mozzarella cheese
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon dried sage
- dash of salt
- ¼ teaspoon dried thyme
- ¼ teaspoon ground chipotle pepper
- 1½ cups almond milk
- 1 medium tomato
- ½ cup shredded Parmesan cheese
The original recipe called for half the sausage, but I forgot how much I needed when I went sausage. It also used real milk, which causes me issues.
- Cook pasta according to package directions
- Brown sausage
- Cut cream cheese into pieces and soften
- Shred mozzarella
- Cut bread into chunks smaller than 1 inch
- Chop olives
- In a large mixing bowl, combine sausage, pasta, cream cheese, bread, olives, and mozzarella
- Melt butter over medium heat in a saucepan
- Stir in flour, sage, salt, thyme, and pepper
- Add almond milk
- Cook and stir until thickened and bubbly
- Pour over pasta mixture and stir
- Transfer to an ungreased casserole dish
- Bake covered at 350° for 35 minutes
- Slice tomato
- Top macaroni with tomato slices and parmesan
- Bake uncovered for 15 minutes
- Cool enough to eat
As noted, this was the best mac and cheese I’ve ever made. I love kalamata olives, which is kinda the key ingredient here. But mozzarella instead of cheddar, tomatoes on top, etc., it all makes for excellent comfort food.
