Macaroni medley

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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