Recipe by Maureenie
This was adapted from Giada de Laurentis's recipe, which she calls "Farmer's Pasta." It is a macaroni and cheese dish that will appeal to young and old. In a pinch, I have substituted 8 ounces of mozzarella cheese for the 8 ounces of Fontina. Great dish for entertaining!
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 4 ounces Italian sausage, removed from casing
- 2 garlic cloves, minced
- 1⁄3 cup all-purpose flour
- 7 cups whole milk (Using low or non-fat milk will not give the desired consistency)
- 8 ounces Fontina cheese, grated
- 4 ounces mozzarella cheese, grated
- 1 cup romano cheese, grated
- 6 ounces provolone cheese, grated
- 1 lb rigatoni pasta
- 4 tablespoons parsley, chopped
- 3 tablespoons basil, chopped
- fresh ground black pepper, to taste
- 1⁄2 teaspoon garlic powder
- 2 cups fresh breadcrumbs (Do not use prepared bread crumbs in this quantity.)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish with butter.
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
- Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
- If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
- Add garlic and saute until light brown.
- Add the flour and stir for 2 minutes.
- Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
- Gradually whisk in all the cheeses.
- Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
- Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
- Pour pasta mixture into the baking dish.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat.
- Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.