Italian-Style Macaroni And Cheese

Recipe Ingredients

8 oz	227g	Elbow macaroni
12 oz	340g	Italian sausage - mild or hot
2 tablespoons	30ml	Butter or margarine
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic - minced or pressed
1		Bell pepper - chopped (large)
1/2 lb	227g / 8oz	Mushrooms - thinly sliced
1/4 cup	15g / 0.5oz	Flour
2 cups	474ml	Milk
1 1/2 teaspoons	7.5ml	Oregano
1 1/2 teaspoons	7.5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
3/4 cup	109g / 3.8oz	Grated parmesean cheese
1 1/2 cups	219g / 7.7oz	Provolone cheese - shredded *

Recipe Instructions

* 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

Source:
John A. Gunterman([email protected])

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