Italian-style macaroni & cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Elbow Macaroni |
| 12 | ounces | Italian Sausage -- mild or |
| Hot | ||
| 2 | tablespoons | Butter Or Margarine |
| 1 | large | Onion -- chopped |
| 2 | Cloves Garlic -- minced or | |
| Pressed | ||
| 1 | large | Bell Pepper -- chopped |
| ½ | pounds | Mushrooms -- thinly sliced |
| ¼ | cup | Flour |
| 2 | cups | Milk |
| 1½ | teaspoon | Oregano |
| 1½ | teaspoon | Dried Basil |
| ½ | teaspoon | Salt |
| ¾ | cup | Grated Parmesean Cheese |
| 1½ | cup | Provolone Cheese -- shredded |
Directions
* 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 2½ 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 <llt@...>