Super cheesy and creamy, this macaroni and cheese is loaded with deliciousness thanks to the Italian sausage. Ready in just 30 minutes and using only one pot, this is a quick and easy, family friendly weeknight meal.
Cut: Sausage
Prep Time: 5 minutes
Cook Time: 25 minutes
Number of Servings: 6
Ingredient:
1 Tbsp (15 mL) canola oil
1 lb (500 g) mild Italian sausage, removed from its casings
1/2 onion, diced
1 tsp (5 mL) Italian seasoning
1/4 tsp (1 mL) red pepper flakes (or a bit more if you want it spicy)
2 cups (500 mL) reduced sodium vegetable or chicken broth
1 3/4 cups (425 mL) canned diced tomatoes (including some juices)
1/2 cup (125 mL) half and half cream
230 g uncooked macaroni
4 cups (1 L) chopped kale (or spinach)
2 1/4 cups (560 mL) shredded cheddar cheese, reserving some for topping
4 oz (125 g) cream cheese, cubed
2 Tbsp (30 mL) chopped fresh parsley
Directions:
Place a large, ovenproof skillet or braising pan over medium-high heat. Add the oil. Crumble in the sausage meat and stir in the onion. Cook, breaking the sausage apart with a wooden spoon, until the meat is no longer pink, about 5 minutes. Stir in the Italian seasoning and red pepper flakes, and cook for another minute.
Stir in the broth, and cook for a minute or two, scraping up any browned bits from the bottom of the pan. Stir in the canned tomatoes and cream; add the macaroni. Cover, bring to a boil, then turn the heat down to medium low and simmer for 7 minutes, stirring every couple of minutes so the pasta doesn’t stick to the bottom of the pan.
After 7 minutes, stir in the kale. If using spinach, stir this in when you stir in the cheese. Cover the pan again and cook for another 8 minutes, stirring frequently, until the macaroni is tender. Stir in the most of the cheddar and cream cheese.
Preheat the broiler, top with remaining cheddar cheese, and broil until browned, about 2 minutes.
Remove from the oven, let stand for a few minutes, garnish with parsley and serve.
Nutritional Analysis:
YIELD:
6 servings.
SERVING SIZE:
2 cups (500 mL).
| Per Serving | |
|---|---|
| Calories | 620 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Cholesterol | 95 mg |
| Carbohydrates | 45 g |
| Fiber | 5 g |
| Sugars | 9 g |
| Protein | 26 g |
| Sodium | 710 mg |
| Potassium | 697 mg |
Source: Renée Kohlman
