sasuage and mushroom mac and cheese

By Jody

Ingredients

• 1 1/2 c vegetable broth
• 1 c water
• 8 oz elbow macaroni
• 1 c diced red onion
• 6 oz vegan sausage
• 3 c sliced cremini mushrooms
• 1 tbsp evoo
• 1/2 c ricotta cheese
• 4 oz shredded cheddar cheese
• 1/8 tsp cayenne pepper
• 1 1/2 tsp smoked paprika
• 1 c sliced scallions
• 2 tomatoes, sliced

Preparation

Step 1

heat broth, water and macaroni in large skillet over medium high heat. bring to a boil cover with a lid and lower heat to medium. cook 10 minutes.
while macaroni cooks, place sausage and mushroom in another skillet and cook until browned, drain any extra liquid. set aside.
when macaroni is ready add onion to skillet, cover and cook 3 minutes. the liquid should be absorbed and the macaroni cooked. remove lid and cook longer if liquid is not absorbed.
mix oil, ricotta cheese, half the cheddar cheese, cayenne pepper and smoked paprika together in a bowl. add to skillet and mix well to evenly distribute.
sprinkle remaining cheese and then scallions on top. place sliced tomatoes over scallions. heat over medium for 4 minutes.
remove from heat and let sit 5 minutes.