Italian Mac and Cheese

1. 1

   Bring a large pot of lightly salted water to a boil. Add the penne and cook, stirring occasionally, until the penne begin to turn tender, about 8 minutes. Drain and reserve 1/4 cup of the pasta water.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C).

3. 3

   Meanwhile, cook the Italian sausage in a heavy skillet over medium-high heat until browned and crumbly, about 5 minutes. Transfer it to a paper towel-lined plate.

4. 4

   Melt the butter in a skillet over medium heat. Sauté the minced garlic and red pepper flakes until the garlic is fragrant, 30 to 45 seconds. Sprinkle the flour over the mixture and stir to combine, making sure there are no lumps.

5. 5

   Pour in the milk, cream, and the reserved pasta water. Mix the mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5 of the cheese mixture. Stir to combine. Add the penne, the cooked Italian sausage, and the julienned sun-dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8-inch casserole dish. Sprinkle with the remaining cheese mixture.

6. 6

   Bake in the preheated oven until the cheese is melted and lightly browned, about 25 minutes.

• Calories 491.04 kcal High
• Protein 18.76 g Good Source
• Carbs 37.17 g Moderate
• Total Fat 28.91 g High
• Saturated Fat 14.86 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 98.57 mg High
• Sodium 724.35 mg High
• Fiber 1.99 g Low Source
• Sugar 9.9 g Moderate
• Added Sugar 0.5 g Low Source
• Calcium 473.64 mg Good Source
• Iron 2.33 mg Moderate
• Potassium 450.76 mg Low Source
• Vitamin A 56.06 mcg_rae Low Source
• Vitamin C 24.64 mg Good Source
• Vitamin D 0.52 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄