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Italian-style macaroni and cheese
Artist: _
Categories: Cheese, Cheese & Eggs, Italian, Pastas & Noodles, Western European
Yield: 6
Rating: 0
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Ingredients:
8 ozElbow macaroni
12 ozItalian sausage, mild or hot
2 tbspButter or margarine
1 largeOnion, chopped
2 clGarlic, minced or pressed
1 largeBell pepper, chopped
1/2 lbsMushrooms, thinly sliced
1/4 cupFlour
2 cupMilk
1 1/2 tspOregano
1 1/2 tspDried basil
1/2 tspSalt
3/4 cupGrated parmesean cheese
1 1/2 cupProvolone cheese, shredded *
Procedures:
1Cook the macaroni in boiling water; drain thoroughly.
2Crumble sausage and cook until well browned.
3Lift sausage out of pan with slotted spoon and set aside.
4Discard all but 2 tab drippings.
5To the drippings add the butter and onion and cook, stirring, until onion is limp.
6Add garlic, pepper and mushrooms and cook until mushrooms are soft.
7Stir in flour and cook until bubbly.
8Gradually stir in the milk to make a smooth sauce, cooking and stiring until thick, about 3 minutes.
9Add oregano, basil, salt, parmesean cheese, sausage and drained macaroni; stir to mix well.
10Place in a greased 2 ?to 3 quart baking dish.
11Sprinkle the provolone or jack cheese on the top and bake uncovered in a 400f oven for 20 minutes.
12May be refrigerated before cooking; if so, cook for about 35 minutes or until center of casserole is hot. serves 6-
 
 
 
 

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