Comforting Macaroni And Cheese Casserole

Recipe Ingredients

3 cups	711ml	Elbow macaroni
1 lb	454g / 16oz	Hot or sweet Italian sausage
1 lb	454g / 16oz	Green pepper - diced (large)
1 lb	454g / 16oz	Onion - diced (large)
3 tablespoons	45ml	Butter or margarine
3 tablespoons	45ml	All-purpose flour
2 cups	474ml	Milk
2 cups	292g / 10oz	Shredded sharp Cheddar cheese
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 1/4 teaspoons	6.3ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt

Recipe Instructions

Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.

Meanwhile, in 12-inch skillet over medium-high heat, cook sausages until well-browned on all sides and cooked through, turning frequently, about 15 minutes. Remove sausages to cutting board.

In drippings remaining in skillet over medium heat, cook pepper and onion until tender, about 8 minutes, stirring occasionally. With slotted spoon, remove to large bowl. When sausages are cool enough to handle, cut into 1/2-inch-thick slices; remove to bowl with vegetables.

Preheat oven to 375 degrees. Grease 12- by 8-inch baking dish.

In 2-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir in Cheddar cheese, Parmesan cheese, Tabasco sauce and salt until cheeses melt, stirring frequently.

In large bowl, with sausage mixture combine macaroni and cheddar cheese sauce. Spoon into prepared baking dish. Bake 20 to 25 minutes until mixture is hot and bubbly.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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