Title: Macaroni & Cheese with Sausage, Sun Dried Tomatoes & Basi
Categories: Pasta Entree Dairy
Yield: 4 Servings

1/2	lb	Hot Italian sausage; bulk
1/2	ts	Oriental chile paste (opt)
6		Sun-dried tomatoes
1/2	lb	Macaroni; cooked
2	tb	Fresh basil; chopped
1/2	c	Freshly-made bread crumbs
		Vegetable oil cooking spray
		H
		Cheese Sauce:
2	tb	Butter
2	tb	Flour
1 1/2	c	Milk; heated
1/2	c	White cheddar cheese; grated
		Salt and fresh ground pepper to taste

Preheat the oven to 375 degrees. Grease a 1-1/2 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

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