Macaroni medley
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.