Whoa baby. I don’t have anything super interesting to say because this one basically sells itself. One pan? Check. Carbs? Check. Tons of cheese? Check check check.
Confession: I am so freaking full of ideas, but I have zero ability to execute them.
I must tell someone or write down my idea or it blows away into thin air like that feather in Forrest Gump. If ever there were a job just strategizing ideas with no responsibility in making them come to fruition, I’d make bank.
This is one of those ideas I didn’t just let blow away like that feather floating majestically and all accidental in the breeze. This mac & cheese was an idea I had to actually make happen and write it down. You’re welcome!
Just look at it. My pride and joy. I’m thinking of sending out engraved announcements. You’re gonna love it!
One Pan Italian Sausage Mac & Cheese
- 1 Tbsp olive oil
- 1 pound ground sweet italian sausage (or links with casings removed)
- 3 Tbsp unsalted butter
- 1 medium onion (diced)
- salt and pepper (to taste)
- 8 cloves garlic (minced)
- ½ cup dry white wine (tested with Pinot Grigio)
- 4 oz jarred sundried tomatoes in oil (finely chopped)
- ¼ cup all purpose flour
- 3 cups half and half
- 4 cups chicken broth
- 1 Tbsp italian seasoning
- 16 oz penne (uncooked)
- 5 oz baby spinach
- 1 cup freshly grated parmesan
- 2 cups freshly grated mozzarella
- 2 cups freshly grated jarlsberg cheese
- minced fresh parsley for garnish (optional)
- Heat the olive oil in a 6qt sauté pan or large stockpot over medium-high heat. Add italian sausage. Cook and crumble until browned, crispy and cooked through.
- Add butter, onion, salt & pepper to sausage. Stir and cook until onions are cooked through.
- Add in garlic. Stir and cook until fragrant, about 30 seconds.
- Add wine and tomatoes. Scrape up browned bits from the bottom of the pan. Cook until wine is mostly absorbed.
- Add in flour and stir until mo more specks of raw flour remain.
- Add in half and half, broth and italian seasoning. Stir around until well blended and simmering. Reduce heat to medium-low. Add pasta. Keep pasta submerged under liquid. Stir it occasionally to keep pasta from sticking to the bottom of the pan, but resubmerge pasta every time you stir.
- Cook until pasta is cooked through and sauce is quite thick (about 10 to 15 minutes). Stir in spinach and remove from heat.
- Stir in cheeses. If it looks dry, you can add in a few tablespoons of milk. I didn't need to.
- Sprinkle with minced parsely and serve immediately.