Title: Italian Macaronie & Cheese
Categories: Cheese Italian
Yield: 1 Servings
| 9 | oz | Elbow macaroni |
| 3/4 | lb | Mild or hot Italian sausage |
| 2 | tb | Butter or margarine |
| 1 | | Large onion chopped |
| 2 | | Cloves garlic, minced |
| 1 | | Large chopped red/green pepp |
| 1/2 | lb | Thinly sliced mushrooms |
| 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 | Shreeed Jack cheese |
Cook the macaroni in water according to directions; drain. Crumble sausage
into a 10 in pan; cook over med high heat until well browned. Lift out
sausage from the frying pan with a slotted spoon and set aside. Discard all
but 2 tbsp drippikngs.
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.
Continuecooking and sditrring 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 quart baking dish.
Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack
cheese.
Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and
center is hot.