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Macaroni and Cheese with Sauage, Sun-Dried Tomatoes & Basil

Source of Recipe

Denver Post Food Section


List of Ingredients

1/2 lb Hot Italian sausage bulk
1/2 ts Oriental chile paste (opt)
6 Sun-dried tomatoes
1/2 lb Macaroni cooked
2 tb Fresh basil chopped
1/2 c Freshly-made bread crumbs
Vegetable oil cooking spray

Cheese Sauce:
2 tb Butter
2 tb Flour
1 1/2 c Milk heated
1/2 c White cheddar cheese grated
Salt and fresh ground pepper


Recipe

Preheat the oven to 375 degrees. Grease a 1-1/2 quart casserole with oil spray. Cook sausage in a pan over medium-high heat. Drain off grease. Stir in optional chile paste. Cover tomatoes with water in a microwave-safe dish and nuke on high until softened--about 2 minutes. Drain off liquid and mince tomatoes. Put the cooked macaroni, sausage, tomatoes and basil into the casserole. Pour the cheese sauce over it and mix gently with a fork. Spread the crumbs over the cheese and spray top with vegetable oil. Bake, uncovered, until the top is browned and the sauce is bubbling, about 30 minutes.

CHEESE SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until bubbly but not brown--about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat and whisk in cheese. Cook, stirring, 2 to 3 minutes more. Serves 4.