Italian Mac-n-Cheese

The next in my series of mac and cheese recipes, I've yet to find someone who doesn't love this when they try it. It is sooo yummy! It satisfies so many cravings: cravings for mac and cheese, comfort food, Italian food. The best part - it's a 30 minute meal! Everything is cooked before hand and all you need to do is pop it under the broiler to brown it. Another great thing about this recipe is that it freezes very well. You should definitely make a double batch and pop one in the freezer. This was one of the recipes I froze during my last pregnancy so that we had home cooked meals when the baby came home. It was delicious and might taste even better than the first day. I have to thank Rachael Ray for yet another yummy but quick and easy meal.

Recipe (4 servings plus leftovers - Recipe doubles well for a crowd)

Notes: First of all I've multiplied the ingredients  by 1.5 for the sauce because I found the original too dry for that much pasta. Also, we leave out the mushrooms but feel free to include them.

1 lb ziti, rigatoni, or penne rigate
1 lb Italian bulk sausage (or links removed from casings)
2 T olive oil
2 T butter
3-4 cloves garlic, chopped
12 crimini mushrooms (baby bellas), sliced [optional]
salt and pepper
3 T flour
1 1/2 c chicken stock
1 1/2 c heavy cream
2, bags (8-10 oz) Italian shredded cheese
1 can diced tomatoes, drained
1/2 c Parmesan

Cook pasta to al dente, according to package instructions. Preheat broiler
In large saucepan over med to med-high heat, brown and crumble sausage. Drain sausage on paper towels and set aside. Return pan to heat and add olive oil, butter, garlic, and mushrooms (if using). Saute until mushrooms are lightly golden, about 5 minutes. Add flour and cook a couple minutes then whisk in stock and then cream. Bring to a boil and then stir in all but 1/2 c of Italian cheese. Add tomatoes, bring to a boil, and remove from heat. Adjust seasonings if needed. Combine sauce with pasta and sausage and pour into casserole dish.
Top with remaining cheese and parmesan and place under broiler until browned.

Freezing instructions: I froze this in a disposable foil pan wrapped in plastic wrap and then foil. To cook, I first thawed it in the refrigerator over night. Then I cooked it in a preheated 375 oven at least 40 minutes until bubbly and brown on top.