Categories: Pasta

Ingredients

• 1 lb. bulk Italian sausage
• 2 tbsp. olive oil
• 1 qt. chicken stock
• 12 oz. elbow macaroni
• 12 oz. can evaporated milk
• 8 oz. smoked Gouda, grated
• 4 oz. mascarpone cheese
• Torn fresh basil

Directions

1. In a large skillet, cook sausage in oil over high, breaking up meat with spoon, until browned, about 5 minutes. Add stock and pasta. Bring to a boil. Reduce heat to medium. Cook, stirring occasionally, until pasta is almost al dente. Stir in milk, Gouda, and mascarpone. Cook, stirring often, until pasta is al dente and Gouda melts, about 2 minutes; season. Remove from heat. Let stand until sauce thickens, about 5 minutes. Top with basil.

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