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1
Preheat broiler on high.
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2
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and set aside.
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3
While the water is coming up to a boil to cook the pasta, heat the olive oil in a large skillet over medium high heat.
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4
Add the sausage and break it up it to little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat.
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5
Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper.
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6
Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute.
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7
Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted.
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8
Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish.
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9
In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish.
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10
Place baking dish in the broiler and broil until the bread topping is nice and brown.
