Mac and Cheese with Sausage

• 1/2 pound elbow macaroni
• 3/4 pound Italian sausage, sweet or hot to taste
• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced or pressed
• 1 large red bell pepper, chopped
• 1/2 pound mushrooms, finely sliced
• 1/4 cup flour
• 2 cups milk
• 1 1/2 teaspoon dried oregano
• 2 teaspoons fresh basil, finely chopped
• Salt to taste
• 3/4 cup Parmesan cheese, grated
• 1 1/2 cups provolone Cheese, shredded

Method

Preheat oven to 400°F.  Lightly grease a 2 1/2 to 3 quart baking dish.

Cook the macaroni according to package directions.  Drain thoroughly.

Crumble sausage and cook until well browned. When cooked, remove with slotted spoon and set aside. Pour off all but 2 tablespoons drippings. Melt butter in the drippings, then stir in onion. Cook, stirring, until onion is soft.

Add garlic, pepper and mushrooms and cook until mushrooms give up their liquid and are softened. Stir in flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce, cooking and stirring while sauce thickens, about 3 - 5 minutes. Stir in oregano, basil, salt, Parmesan cheese, sausage and drained macaroni.  Be sure mixture is well combined.  ≈

Sprinkle the provolone or jack cheese on the top and bake uncovered in prepared baking dish in preheated 400°F oven for 20 minutes. May be refrigerated before cooking; if so, add about 15 minutes tot he cooking time to heat all the way through. 

Serves 6-8

Contributor: Rachel Rubin

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