Name: Sicilian Macaroni & Cheese
Ingredients: 1 lb Elbow Macaroni; 2 tsp Oregano; Basil; 4 Tbsp Butter; 1 cube Chicken Bouillion; Salt; 4 Tbsp Minced Garlic; Black Pepper; 2 Tbsp All Purpose Flour; 1/2 cup Shredded Parmesan; 4 cups milk; Parsley (for garnish); 1 cup Sundried Tomatoes; 1/4 lb Fontina, cubed; 1 ball Fresh Mozzarella (cubed); 1/4 lb Goat Cheese, crumbled; 1/8 lb Smoked Mozzarella; 1 lb Di Gregorio’s Bulk Salsiccia ( cooked and crumbled); 1 pkg Panna di Cucina

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Sicilian Macaroni & Cheese

Ingredients

1 lb Elbow Macaroni
2 tsp Oregano
Basil
4 Tbsp Butter
1 cube Chicken Bouillion
Salt
4 Tbsp Minced Garlic
Black Pepper
2 Tbsp All Purpose Flour
1/2 cup Shredded Parmesan
4 cups milk
Parsley for garnish
1 cup Sundried Tomatoes
1/4 lb Fontina, cubed
1 ball Fresh Mozzarella cubed
1/4 lb Goat Cheese, crumbled
1/8 lb Smoked Mozzarella
1 lb Di Gregorio’s Bulk Salsiccia cooked and crumbled
1 pkg Panna di Cucina

Instructions

Preheat oven to 325° F. In a pot of boiling, salted water, cook elbows until just tender. Drain and rinse well with cold water. Set aside.
In a heavy saucepan, melt butter and chicken bouillion. Add garlic. Add flour and whisk to combine. Cook for 2-3 minutes over medium heat. Add milk, stirring slowly. Simmer for 5-10 minutes. Add tomatoes, fontina, mozzarella, goat cheese, smoked mozzarella, and salsiccia. Add Panna and season with oregano, basil, salt, and pepper.
Place elbows in a 9 x 13 baking dish. Pour sauce over elbows and gently stir to combine. Cover with foil and bake for 25-30 minutes. Sprinkle with parmesan and parsley. Serve hot.