Comforting Macaroni and Cheese Casserole
Source of Recipe
Tabasco Pepperfest Cookbook
List of Ingredients
- 3 cups elbow macaroni
- 1 lb. hot (or sweet Italian) sausage
- 1 lb. green pepper, diced
- 1 large onion, diced
- 3 Tbsp butter (or margarine)
- 3 Tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1-1/4 tsp Tabasco pepper sauce
- 1 tsp salt
Instructions
- Cook elbow macaroni according to package directions. Drain; rinse with cold water, and drain again.
- Meanwhile, in 12-inch skillet over medium-high heat, cook sausages until well-browned on all sides and cooked through, turning frequently, about 15 minutes. Remove sausages to a cutting board.
- In drippings remaining in skillet over medium heat, cook pepper and onion until tender, about 8 minutes, stirring occasionally. With slotted spoon, remove to a large bowl.
- When sausages are cool enough to handle, cut into 1/2-inch thick slices; remove to bowl with vegetables.
- Preheat oven to 375 degrees (F). Grease a 12x8-inch baking dish. In 2-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir in Cheddar cheese, Parmesan cheese, Tabasco sauce and salt until cheeses melt, stirring frequently.
- In large bowl with sausage mixture, combine macaroni and Cheddar cheese sauce. Spoon into prepared baking dish. Bake 20 to 25 minutes, until mixture is hot and bubbly.
Makes 6 servings.
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