Spicy Italian Sausage Mac & Cheese (A.K.A. the best mac & cheese recipe ever)
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (serves 6):
1 lb mild Italian sausage
salt and ground pepper
2 cloves garlic, minced
3 cups chicken stock
1/2 cup fat-free half-and-half
1 (10 oz.) can of Rotel (diced tomatoes and green chiles)
1 box wagon wheel pasta
1 cup shredded Monterey Jack cheese
1/2 cup shredded Mexican-blend cheese
red pepper flakes
In a large pot, cook whole Italian sausage links with canola oil and salt and pepper over medium-high heat.
Continuously stir sausage until browned (~7 minutes — they might not be cooked through, that’s okay).
Take the sausage out and place on a paper towel to cool, until you can touch them with your hands.
When you can stand the heat, slice cooked sausage into coins, and place back in the pot.
Sauté sausage coins and minced garlic with a bit more canola oil, over medium heat for ~3 minutes (sausage should still be a little pink in the middle).
Add chicken stock, half and half, Rotel, and pasta into the pot; turn heat to high and bring to a boil.
Cook until pasta is cooked through and there’s still a bit of broth left at the bottom of the pan.
Turn off heat, and stir in the two types of cheese. Add more salt and pepper if needed, and the rest of the spices.
Serve immediately and enjoy!! Get ready for this to become your favorite dish .