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Italian Macaroni and Cheese















Trans-fat Free, Good source of fiber


9 ounces pasta, elbow macaroni
¾ pound hot italian sausages
2 tablespoons butter
or margarine
1 large onions
2 Cloves garlic
1 each hot chili peppers
½ pound mushrooms
¼ cup all-purpose flour
2 cups milk
1 ½ teaspoons oregano
1 ½ teaspoons basil
½ teaspoon salt
¾ cup Parmesan cheese
1 ½ cups monterey 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.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 80756% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 1933mg 81%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 10%
Sugars g
Protein 90g
Vitamin A 17% Vitamin C 7%
Calcium 71% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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