Tuscan Macaroni and Cheese Bake

I found this great recipe on My Kitchen Cafe a while back and have made it a few times already. Mike loves it, and that's saying a lot. He's a pretty picky eater. I modified it slightly from the original recipe and it turned out great!


Tuscan Macaroni and Cheese Bake
(modified slightly from My Kitchen Cafe)


16 ounces ground pork, cooked and drained
2 cups uncooked elbow macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives
1 1/2 cup shredded mozzarella cheese, divided
1 1/2 Tblsp butter
1 1/2 Tblsp flour
1 tsp dried sage
1/4 tsp dried thyme
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 cups milk
1 tomato, sliced thinly

Cook macaroni according to package directions but undercook theby 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives and 1 cup mozarella cheese. In small bowl, mix flour and spices.

In a medium saucepan melt the butter, then whisk in flour and spices. Allow to cook without browning for about 30 seconds while whisking. Slowly add the milk and stir until slightly thickened, about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour over pasta mixture and mix well.

Pour into 9 x 13 greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato 1/2 cup mozzarella cheese and bake uncovered for 10 minutes more. Let sit 5-10 minutes before serving.