1/2 pound macaroni1/2 cup butter1/2 cup flour2 cups milk2 cups cheddar cheese1/4 teaspoon salt1/4 teaspoon black pepper1 cup bread crumbs1/4 cup butterPreheat oven to 375 degrees F.Cook macaroni according to package instructions.In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and continue to cook until mixture thickens. Stir in cheddar cheese and salt and pepper.Drain macaroni and add it to the saucepan with the cheese sauce. Mix until well combined.Pour mixture into a casserole dish. Top with bread crumbs and melted butter.Bake for 20-25 minutes or until bread crumbs are golden brown.
1. Cook macaroni according to package directions, being careful not to overcook.
2. In the mean time, crumble the sausage into a large, heavy skillet.
3. Cook over medium heat until browned, about 10 minutes. Pour off some of the fat, leaving 1 to 2 tablespoons.
4. Stir in the onion, green pepper and garlic. Saute for 5 minutes until onion is soft.
5. Add oregano, basil, salt, pepper, tomato sauce, parsley, if used, cooked macaroni, Mozzarella cheese and 1/4 cup Parmesan cheese. Mix well.
6. Spoon mixture into a 2 quart casserole. Sprinkle with remaining Parmesan cheese.
7. Bake at 350 degrees for 20 to 25 minutes until hot.
Good served with: Romaine lettuce and sliced celery salad tossed with vinaigrette dressing, crusty bread and red wine, if desired.
Ingredients
Directions
1. Cook macaroni according to package directions, being careful not to overcook.
2. In the mean time, crumble the sausage into a large, heavy skillet.
3. Cook over medium heat until browned, about 10 minutes. Pour off some of the fat, leaving 1 to 2 tablespoons.
4. Stir in the onion, green pepper and garlic. Saute for 5 minutes until onion is soft.
5. Add oregano, basil, salt, pepper, tomato sauce, parsley, if used, cooked macaroni, Mozzarella cheese and 1/4 cup Parmesan cheese. Mix well.
6. Spoon mixture into a 2 quart casserole. Sprinkle with remaining Parmesan cheese.
7. Bake at 350 degrees for 20 to 25 minutes until hot.
Good served with: Romaine lettuce and sliced celery salad tossed with vinaigrette dressing, crusty bread and red wine, if desired.
