Yield: 4 Servings
Measure | Ingredient |
---|---|
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: |
2 tablespoons | Butter |
2 tablespoons | Flour |
1½ cup | Milk; heated |
½ cup | White cheddar cheese; grated |
\N \N | Salt and fresh ground pepper to taste |
H
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 Posted to MM-Recipes Digest V3 #342 From: LVORTIZ@...
Date: Fri, 13 Dec 1996 20:18:10 -0500