Spicy Italian Sausage Mac and Cheese
Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: easy
PAM® Olive Oil No-Stick Cooking Spray
1 pound hot Italian pork sausage
1/4 teaspoon crushed red pepper flakes
1 pound medium shell pasta, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
3-1/2 cups water
2 tablespoons butter
1 cup heavy (whipping) cream
8 ounces fontina cheese, shredded (2 cups)
4 ounces whole milk mozzarella cheese, shredded (1 cup)
4 ounces Asiago cheese, shredded (1 cup)
1/2 cup shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 463 mg | 46% |
Carbohydrate | 24 g | 8% |
Cholesterol | 115 mg | 38% |
Total Fat | 42 g | 64% |
Iron | 1 mg | 8% |
Calories | 561 kcal | 28% |
Sodium | 990 mg | 41% |
Protein | 27 g | 53% |
Saturated Fat | 22 g | 109% |
Sugars | 5 g | 1% |
Vitamin C | 5 mg | 9% |
Spray 6-quart multicooker pot with cooking spray. Select sauté function and add sausage and pepper flakes to pot. Cook until browned and crumbled, about 5 minutes. Stir in pasta, undrained tomatoes, water and butter. Place lid on pot and close pressure release valve. Select high pressure cook function and set for 2 minutes.
When time is up, allow for natural pressure release for 2 minutes before opening the pressure release valve to quick release the remaining steam; carefully remove lid. Stir in cream and cheeses until creamy and smooth.
Spicy Italian Sausage Mac and Cheese