Italian Macaroni and Cheese
98
Ingredients
| 9 | ounces |
pasta, elbow macaroni
|
|
| ¾ | pound |
hot italian sausages
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | large |
onions
chopped |
|
| 2 | Cloves |
garlic
minced |
* |
| 1 | each |
hot chili peppers
|
* |
| ½ | pound |
mushrooms
sliced |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 ½ | teaspoons |
oregano
|
|
| 1 ½ | teaspoons |
basil
dry |
* |
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
Parmesan cheese
|
|
| 1 ½ | cups |
monterey jack cheese
shredded |
Directions
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.
Continue cooking 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 2½ quart baking dish .
Sprinkle the sausage on top.
Then layer the remaining macaroni, the Jack cheese.
Bake uncovered in a 400℉ (200℃). oven for 20 min or until the cheese is bubbly and center is hot.
Nutrition Facts
Serving Size 408g (14.4 oz)
