Dairy Farmers of Canada

Brooklyn-Style Mac & Cheese

“This is a creamy twist on hearty Brooklyn-style Italian flavours that delivers spicy, satisfying comfort food, with garlic, sausage, fresh herbs, butter, Ricotta and Bocconcini.” - Kevin Durkee

  • Prep: 20 min
  • Cooking: 40 min
Yields 8 - 10
brooklyn style mac cheese

Ingredients

  • 4 large plum tomatoes, cut into 8 wedges
  • 6 cloves garlic, cut in half
  • 1 lb (450 g) mild Italian sausages, sliced into ½˝ (1 cm) rounds
  • 1 lb (450 g) cavatappi (scoobi doo) pasta
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) 2% milk
  • 3 tsp (15 mL) salt, divided
  • 2 tsp (10 mL) freshly ground black pepper
  • 1 tsp (5 mL) red chili flakes (optional)
  • 2 cups (500 mL) divided Bella Casara, Quality Cheese Ricotta
  • 24 (240 g) Bella Casara, Quality Cheese mini Bocconcini
  • 2 tbsp (30 mL) each fresh oregano and flat-leaf parsley, chopped
  • 1/2 cup (125 mL) breadcrumbs, toasted
  • 6 tbsp (90 mL) fresh basil, chopped
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Preheat oven to 400°F (200°C). Butter a 13” x 9˝ (3.5 L) baking dish.

On a large, rimmed non-stick baking sheet, in a single layer, place tomatoes and garlic; season with a pinch of salt and pepper. Bake 5 minutes; remove from oven and add sausages in a single layer. Bake 15–20 minutes or until tomatoes are softened and sausages are golden brown.

Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.

In a large pot, melt butter over medium heat. Stir in flour; cook, stirring for 2 minutes. Whisk in milk; bring to boil while whisking. Reduce heat; cook, whisking for 5 minutes or until thickened. Season with 2 tsp (10 mL) each of salt and pepper and add chili flakes, if using.

Remove from heat; stir in 1½ cups (375 mL) of Ricotta until fully combined. Add sausage mixture, pasta, Bocconcini, oregano and parsley; combine gently.

Spread into prepared dish. Bake for 10 minutes or until crisp and golden.

Dollop remaining Ricotta on top, let stand 5 minutes. Spoon into bowls; sprinkle with breadcrumbs and basil.

Tips

Cheese alternatives: Canadian Ricotta, Bocconcini.

Learn more about

Nutritional information

Per serving
Energy: 597 Calories
Protein: 27 g
Carbohydrate: 51 g
Fat: 37 g
Fibre: 3.1 g
Sodium: 1175 mg
(% DV*)
Calcium: 292 mg

You might also like