Yield: 4 Servings
|½ pounds||Hot Italian sausage; bulk|
|½ teaspoon||Oriental chile paste (opt)|
|6 \N||Sun-dried tomatoes|
|½ pounds||Macaroni; cooked|
|2 tablespoons||Fresh basil; chopped|
|½ cup||Freshly-made bread crumbs|
|\N \N||Vegetable oil cooking spray|
|\N \N||Cheese Sauce:|
|1½ cup||Milk; heated|
|½ cup||White cheddar cheese; grated|
|\N \N||Salt and fresh ground pepper to taste|
Preheat the oven to 375 degrees. Grease a 1-½ quart casserole with oil spray.
Cook sausage in a pan over medium-high heat. Drain off grease.
Stir in optional chile paste.
Cover tomatoes with water in a microwave-safe dish and nuke on high until softened--about 2 minutes. Drain off liquid and mince tomatoes.
Put the cooked macaroni, sausage, tomatoes and basil into the casserole. Pour the cheese sauce over it and mix gently with a fork.
Spread the crumbs over the cheese and spray top with vegetable oil.
Bake, uncovered, until the top is browned and the sauce is bubbling, about 30 minutes.
CHEESE SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until bubbly but not brown--about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens.
Bring to a boil. Add salt and pepper to taste, lower the heat and whisk in cheese. Cook, stirring, 2 to 3 minutes more. Serves 4.
From the Denver Post Food Section 11/4/94 Formatted for MM by Pegg Seevers