macaroni medley
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Hot Italian Sausage |
| 8 ounces | Small Elbow Macaroni |
| 3 tablespoons | Butter |
| ¼ cup | Onion, Minced |
| 3 tablespoons | All Purpose Flour |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 cup | Whole Milk |
| ½ cup | Dry White Wine |
| 4 tablespoons | Parsley, Minced |
| 1 cup | Parmesan, Grated |
| 4 ounces | Mozzarella, Shredded |
Preheat the oven to 350 degrees. Remove the sausage from its casing and cook in a skillet over low heat until the sausage loses its red color (about 10 minutes). Remove from heat and set aside. Pour off any grease.
Put a pot of salted water on to boil. Cook the macaroni according to package instructions. Drain. Melt the butter in a saucepan. Saute the onion until softened. Stir in flour and cook for 1 minute. Add salt, pepper, milk and wine while stirring slowly until well blended. Cook and stir until the sauce is slightly thickened (about 1 minute). Add parsley and cheeses.
Combine the cooked macaroni, sausage and the cheese sauce. Spoon the mixture into a baking dish. Bake until hot and bubbly (about 20 minutes).
Sprinkle with more cheese after 15 minutes.
Posted to rec.food.recipes by COLLECTION: Joel.Ehrlich@... (Joel Ehrlich) on Apr 10, 1995.
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