Recipe - Italian-Style Macaroni And Cheese

8 ounce Elbow Macaroni
12 ounce Italian Sausage mild or
Hot
2 tablespoon Butter Or Margarine
1 lg Onion chopped
2 Cloves Garlic minced or
Pressed
1 lg Bell Pepper chopped
One half pound Mushrooms thinly cut or sliced up
One fourth cup Flour
2 cup Milk
1 One half teaspoon Oregano
1 One half teaspoon Dried Basil
One half teaspoon Salt
Three fourths cup Grated Parmesean Cheese
1 One half cup Provolone Cheese shredded

* or shredded jack cheese.

Cook the macaroni in boiling water; drain thoroughly.

Crumble sausage and cook until well browned. Lift sausage out of pan with
slotted spoon and set aside. Discard all but 2 tab drippings. To the
drippings add the butter and onion and cook, stirring, until onion is limp.
Add garlic, pepper and mushrooms and cook until mushrooms are soft. Stir in
flour and cook until bubbly. Gradually stir in the milk to make a smooth
sauce, cooking and stiring until thick, about 3 minutes. Add oregano,
basil, salt, Parmesean cheese, sausage and drained macaroni; stir to mix
well. Place in a greased 2 One half to 3 quart baking dish. Sprinkle the
provolone or jack cheese on the top and bake uncovered in a 400F oven for
20 minutes. May be refrigerated before cooking; if so, cook for about 35
minutes or until center of casserole is hot.

Serves 68

Recipe By : Laurie Thompson llt@GWIS2.CIRC.GWU.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini