Italian-Style Macaroni & Cheese
meats, pasta
8 oz elbow macaroni
12 oz italian sausage -- mild or
1 hot
2 tablespoon butter or margarine
1 large onion -- chopped
2 cloves garlic -- minced or
1 pressed
1 large bell pepper -- chopped
1/2 lb mushrooms -- thinly sliced
1/4 cup flour
2 cup milk
1 1/2 teaspoon oregano
1 1/2 teaspoon dried basil
1/2 teaspoon salt
3/4 cup grated parmesean cheese
1 1/2 cup provolone cheese -- shredded
* or shredded jack cheese. Cook the macaroni in boiling water; drain thoroughly. Crumble sausage and cook until well browned. Lift sausage out of pan with slotted spoon and set aside. Discard all but 2 tab drippings. To the drippings add the butter and onion and cook, stirring, until onion is limp. Add garlic, pepper and mushrooms and cook until mushrooms are soft. Stir in flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce, cooking and stiring until thick, about 3 minutes. Add oregano, basil, salt, Parmesean cheese, sausage and drained macaroni; stir to mix well. Place in a greased 2 1/2 to 3 quart baking dish. Sprinkle the provolone or jack cheese on the top and bake uncovered in a 400F oven for 20 minutes. May be refrigerated before cooking; if so, cook for about 35 minutes or until center of casserole is hot. Serves 6-8 Recipe By : Laurie Thompson
Yield: 6 servings
