Recipes
Marsala Macaroni and Cheese with Spicy Sausage and Mushrooms
Description: 2007 Tillamook Macaroni and Cheese Contest, Kimberly Frantz, Denver, CO Regional Finalist

Instructions:
Preheat oven to 375°. Cook pasta according to package directions, drain and set aside.

In a large skillet over medium-high heat brown sausage, drain and set aside. Remove drippings from skillet. In same skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms, saute until tender, about 4 minutes. Set aside.

Melt remaining 6 tablespoons butter in a large saucepan over medium-high heat. Add Marsala, bring to a boil and reduce wine to 2/3 cup.

Whisk in flour, salt, and pepper into wine mixture and continue to cook for 1 minute. Gradually whisk in cream and milk; stirring often until smooth and thickened, about 5 minutes.

Remove from heat; add cheese, stirring until melted. Stir in pasta, sausage, mushrooms, and sun-dried tomatoes until well combined.

Divide pasta among eight 1 1/4 cup custard cups sprayed with cooking spray. Top each evenly with crushed bagel chips. Place cups on a baking sheet in a preheated 375 degree oven. Bake for 20 minutes, or until bubbly and golden brown on top. Sprinkle each with parsley and serve.

Serving Size: 8+

Ingredients:
16 oz. fusilli pasta
8 oz. hot Italian sausage
8 tbsp. Tillamook® Unsalted Butter, divided
16 oz. fresh cremini mushrooms, thinly sliced
1 cup Marsala wine
1/4 cup All-purpose flour
1/2 tsp. Sea salt
1/2 tsp. ground pepper
1 1/2 cups heavy cream
1 cup whole milk
16 oz. Tillamook® Swiss Cheese, grated
8 oz. Tillamook® Vintage White Extra Sharp Cheddar Cheese, grated
1/3 cup sun-dried julienne cut tomatoes in oil, drained
1/2 cup finely crushed garlic bagel crisps
2 tbsp. fresh parsley, chopped