Italian Macaroni and Cheese (Modified Rachael Ray Recipe)

This is a macaroni and cheese with an extra twist.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1  lb  brown rice pasta
• 1  lb  hot  Italian chicken sausage
• 4  tablespoons extra virgin olive oil
• 6  large garlic cloves, finely diced
• 12  ounces baby portabella mushrooms, chopped
• 4  tablespoons butter
•  salt
•  pepper
• 4  tablespoons whole wheat flour
• 2  cups  chicken stock
• 2  cups  whole milk
• 1 (28 ounce) can diced tomatoes, drained
• 1 -2  teaspoon  hot sauce
• 16  ounces  shredded cheese (can include cheddar, colby, whatever cheese you like)
• 2  ounces parmesan cheese

Directions

1. Cook pasta in boiling water as per package directions until done.
2. Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
3. When sausage is done, transfer to a bowl.
4. Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
5. Saute, stirring frequently, until mushrooms become somewhat limp.
6. Add flour and saute for a couple of minutes.
7. Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
8. Stir in tomatoes and hot sauce.
9. Add cheese, stir and simmer 5 minutes.
10. Stir in sausage.
11. Mix into pasta and serve.