Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 oz Elbow macaroni
3/4 lb Mild or hot Italian sausage
2 tb Butter
1 lg Onion -- chopped
2 cl Garlic -- minced
1 lg Bell pepper -- chopped
1/2 lb Mushrooms -- thinly sliced
1/4 c Flour
2 c Milk
1 1/2 ts Oregano
1 1/2 ts Dry basil
1/2 ts Salt
3/4 c Parmesan
1 1/2 c Jack cheese -- shredded
Cook the macaroni in water according to directions; drain. Crumble
sausage into a 10" pan; cook over medium-high heat until well
browned. Lift out sausage from the frying pan with a slotted spoon
and set aside. Discard all but 2 tb drippings.
Into the drippings, add the butter and onion and cook, stirring
until onion is limp. Adds the garlic, pepper, and mushrooms and
cook until mushrooms are soft and all liquid evaporates. Stir in
the flour and cook until bubbly. Gradually stir in the milk to make
a smooth sauce. Continue cooking and stirring until sauce thickens,
about 3 minutes. Add oregano, basil, salt, Parmesan cheese, and
drained macaroni; stir to coat. Place half of the macaroni mixture
in a buttered 2-1/2 qt baking dish. Sprinkle the sausage on top.
Then layer the remaining macaroni and Jack cheese.
Bake uncovered in a 400°F oven for 20 minutes or until the cheese
is bubbly and center is hot.
