Mac and Cheese with Spicy Italian Sausage

Mac and Cheese with Spicy Italian Sausage


  • 1 lb (0.5 kg) penne pasta;

  • 2 hard boil eggs;
  • 3 spicy Italian sausages, about
  • 3/4 lb (375 g);
  • 1 teaspoon minced garlic;
  • 2 teaspoons butter;
  • 2 pieces bread;
  • Make about 1/2 cup garlic bread crumb;
  • 3/4 cup (180 ml) fat-free half and half;
  • 1 cup Jarlsburg cheese cubes;
  • 1 cup Fontina cheese cubes;
  • 1/4 cup finely grated Parmigiano-Reggiano cheese;
  • Sea salt.


Serving for 4

  1. Place eggs in cold water in a soup pot;
  2. Heat up water with a pasta linear;
  3. Add 1 teaspoon sea salt;
  4. Add penne pasta when water comes to a boil;
  5. Cook them until al dente (about 20 minutes) and drain;
  6. Take out eggs when become hard boiled;
  7. Place in ice cold water for easy peeling;
  8. Take sausage meat out of the casing;
  9. Cook in a sauce pan until the meat break apart and change color;
  10. Set aside;
  11. Pre-heated oven to 400˚F (200˚C);
  12. Toast bread with minced garlic and butter;
  13. Put in food processor to make into crumb;
  14. Grease the bottom of a deep dish baking pan;
  15. Layer with cooked pasta and sausage;
  16. Add half and half in a sauce pan over medium heat;
  17. When half and half gets hot, melt Jarlsburg and Fontina cheeses;
  18. Stir to make sure not to burn the cheeses;
  19. Add chopped hard boil eggs;
  20. Pour cheese mix on pasta and top with bread crumb;
  21. Put in the oven for 20 minutes;
  22. Springle Parmigiano-Reggiano cheese on top;
  23. Lower to 325˚F (160˚C) for 5 minutes;
  24. Turn to the broiler for 2 minutes, keep an eye on it to avoid burning;
  25. It will form a crush and serve hot.

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