1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
How to Make It
Preheat oven to 350°.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
Increase oven temperature to 400°.
Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.
Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400° for 15 minutes or until thoroughly heated.
My husband and I love this dish! I did take other reader suggestions and cut the milk down less than half. I added onion and mushrooms, cut thick, as well as red pepper flakes. I also used Italian seasoning and oregano, instead of sage and rosemary, as we don't care for either sage or rosemary. It was delicious, and the garlic infused the dish perfectly.
Made this for dinner tonight. Clearly I need to read the prep steps before deciding to make it! I started making it at 4pm when we got home from the grocery and it wasn't ready until 545pm. At our house we call dishes that need lots of prep work needy dishes. This is definitely a needy dish. I wasn't really impressed with the flavor but hubby like it alot. I think if I make this in the future I will take some of the previous suggestions of decreasing the milk and increasing the flour.
Love this. Made as directed the first time and it was great. Since then have added a few things to make it out of this world: Cherry or grape tomatoes and kalamata olives; once made it with all those things plus chunks of onion and quartered baby bella mushrooms. So....an awesome recipe...with possibilities!
This was great, took others advice and cut back the amount of milk (I used 2%) and had no problem with the recipe. Didn't have any sage, so doubled up on the fresh rosemary, and added extra of that as well. DH loved it too! Tastes very rich and decadent! Served with tossed salad.
Fantastic, I can't believe this is Cooking Light!! It's rich and creamy, both my husband and I thought it was delicious. Based on the other reviews, I used 1/2 cup flour and 5 cups milk. Turned out great, not too thick and definitely not soupy. Served with a green salad and roasted an extra head of garlic to serve with bread on the side (lots of carbs I know, but since I was already roasting the garlic...)
Was very pleased with how the dish turned out. The garlic and cheeses give it an excellent taste. I agree the milk amount stated is too high. I used about 2 1/3 C skim milk and it made a thick creamy sauce. Added some spinach and orange bell pepper for color and a serving of veggies. It does take some time to make but so worth it and plenty leftover to freeze. Think I will try it over spaghetti squash next time!