Good morning, Dubbers. After a crazy, crazy week of upsets, it seems that the College Football Playoff committee thinks highly of our beloved Buckeyes after all. It's good to see that they're in the best possible position, considering their fate may very well be sealed as it pertains to Indy. 

This week's culinary delight comes directly from Mrs 3M. I've never made this dish, but I have had the pleasure of smashing this thing more than once. 

Italian Mac & Cheese

INGREDIENTS

1 lb. Italian sausage
1 large onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
10 oz. shells
16 oz. marinara or tomato sauce
4 c. low-sodium chicken broth
1/2 c. Half and Half or heavy cream
1 c. shredded mozzarella
Fresh parsley, chopped, for garnish

DIRECTIONS

• In a large skillet over medium heat, brown sausage until golden.
• Add onion, garlic, and bell pepper and cook until soft, 5 minutes.
• Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.
• Stir in half and half and mozzarella. Garnish with parsley and serve.

PRO TIPS
I really don't have much to add here, as I've never made this one. But, I can assure you that it is delicious. 

Please excuse the lack of links to previous editions, I'll try to come back and add them later (for posterity) when I have a chance. 

Go Bucks!