Creamy Italian Macaroni and Cheese

Begin by filling a large container with salted water and bringing it to a rolling boil. Next, add penne pasta to the boiling water and stir occasionally until the pasta starts to soften, taking around 8 minutes. Remove from heat, drain and set aside 1/4 cup of pasta water for later use.

While the pasta is cooking, preheat your oven to 375 degrees Fahrenheit. At the same time, cook Italian sausage in a large skillet over medium-high heat until it's nicely browned and crumbly, approximately 5 minutes. Transfer the cooked sausage to a paper towel-lined plate for later use.

In another skillet, melt butter over medium heat. Add minced garlic and red pepper flakes to the skillet and cook until the garlic is fragrant, taking about 30-45 seconds. Sprinkle flour over the mixture and stir to ensure there are no lumps.

Pour in milk, cream, and the reserved 1/4 cup of pasta water. Mix together a combination of mozzarella, provolone, Fontina, and Parmesan cheeses in a separate bowl. Stir in about 4/5th of the cheese mixture to combine, making sure everything is well incorporated. Add cooked penne pasta, Italian sausage, and julienned sun-dried tomatoes to the cheese sauce. Mix everything together and pour the mixture into an 8x8 inch casserole dish.

Finally, sprinkle the remaining cheese mixture over the top of the pasta mixture and bake in a preheated oven until the cheese is melted and lightly browned, taking around 25 minutes.