Italian Macaroni And Cheese (Modified Rachael Ray R

Name: Italian Macaroni And Cheese (Modified Rachael Ray Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1928

kcal

Calories

Fat

156

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb brown rice pasta, 1 lb hot Italian chicken sausage, 4 tablespoons extra virgin olive oil, 6 large garlic cloves, finely diced, and more.

Yes, Italian Macaroni And Cheese (Modified Rachael Ray Recipe) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Macaroni And Cheese (Modified Rachael Ray Recipe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions