A Tuscan-style Macaroni and cheese

Macaroni and cheese is an american creation, although the macaroni pasta are definitely from Italy, of course! This, of course did not stop italians from customizing the american dish and create a version of their own... introducing the Tuscan Macaroni and Cheese!

What you will need for this:

* 1 lb. of short pasta (macaroni elbows, fusilli, gemelli, etc.)
* 1/2 pound Italian sausage
* 2 cups Italian bread, cut in cubes (focaccia, ciabatta or other)
* 1 package (8 oz) cream cheese, cubed
* 1 cup pitted black olives, halved
* 1 tablespoon butter
* 1 tablespoon white flour
* 1 teaspoon dried sage
* 1 teaspoon dried thyme
* 1/2 teaspoon cayenne pepper
* 1 and 1/2 cup milk
* Salt and pepper (to taste)
* 1 ripe tomato, sliced to thin circles
* 1/2 cup grated pecorino
* 2 cups grated mozzarella

How to make this Tuscan macaroni and cheese recipe now:

1) Boil the pasta in a big pot with plenty of water and salt according to package instructions; when al dente, drain, put back in the pot and keep warm.

2) In a skillet, cook the sausage meat over medium heat until it browns, break it down to small pieces as you cook it; pour the sausage meat to the large pot with the reserved pasta from step 1..

3) Add the following ingredients to the pot as well: bread, cream cheese, olives and grated mozzarella; gently mix with a wooden spoon, mixing until the cream cheese coats well the pasta, then set aside.

4) In the same skillet we cooked the sausages in, melt the butter over medium heat and sprinkle with flour.

5) Add sage, thyme and cayenne and fry, stirring occasionally, until golden and the flour barely takes a slight amber color. Pour the milk over all at once, increase heat to medium high and bring to a boil, stirring constantly.

6) When the white sauce has boiled, reduce heat, season with salt and pepper to taste, and cook until desired thick consistency is reached. Pour over the pasta mixture and mix gently the sauce with all the ingredients. Transfer into a large lasagna baking dish, cover with aluminum foil and bake at center rack position of the oven at 350 F for 30 minutes.

7) Remove the aluminum foil, arrange the sliced tomato over the top of the pasta, sprinkle with grated Pecorino and bake under broil setting for about 15 minutes or until the top is brown and crisp.