Italian-style macaroni & cheese
Yield: 6 Servings
Ingredients:
- 8 oz Elbow Macaroni
- 12 oz Italian Sausage -- mild or Hot
- 2 tb Butter Or Margarine
- 1 lg Onion -- chopped
- 2 Cloves Garlic -- minced or Pressed
- 1 lg Bell Pepper -- chopped
- 1/2 lb Mushrooms -- thinly sliced
- 1/4 c Flour
- 2 c Milk
- 1 1/2 ts Oregano
- 1 1/2 ts Dried Basil
- 1/2 ts Salt
- 3/4 c Grated Parmesean Cheese
- 1 1/2 c Provolone Cheese -- shredded
Instructions:
* or shredded jack cheese. Cook the macaroni in boiling water; drain thoroughly. Crumble sausage and cook until well browned. Lift sausage out of pan with slotted spoon and set aside. Discard all but 2 tab drippings. To the drippings add the butter and onion and cook stirring until onion is limp. Add garlic pepper and mushrooms and cook until mushrooms are soft. Stir in flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce cooking and stiring until thick about 3 minutes. Add oregano basil salt Parmesean cheese sausage and drained macaroni; stir to mix well. Place in a greased 2 1/2 to 3 quart baking dish. Sprinkle the provolone or jack cheese on the top and bake uncovered in a 400F oven for 20 minutes. May be refrigerated before cooking; if so cook for about 35 minutes or until center of casserole is hot. Serves 6-8 Recipe By : Laurie Thompson
