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elbow macaroni hot Italian sausage green pepper onion butter flour milk Cheddar cheese Parmesan cheese Tabasco sauce salt garlic
Viewed: 58 - Published at: 7 months agoIngredients
- 3 cups elbow macaroni
- 1 lb hot Italian sausage (or 1/2 lb mixture each of both Italian sausages) or 1 lb sweet Italian sausage (or 1/2 lb mixture each of both Italian sausages)
- 1 large green pepper, diced
- 1 large onion, diced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 1/4 teaspoons Tabasco sauce, more to taste
- 1 teaspoon salt
- 1 garlic clove, minced
Method
- Cook elbow macaroni according to package directions.
- Drain; rinse with cold water; drain again.
- In a 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 cutting board.
- In drippings remaining in the skillet over medium heat, cook pepper and onion until tender, about 8 - 10 minutes, stirring occasionally.
- Remove to a large bowl.
- When sausages are cool enough to handle, cut them into 1/2-inch-thick slices; add to bowl with vegetables.
- Preheat oven to 375°F.
- Grease 12x8-inch baking dish.
- In 2-quart saucepan over medium heat, melt the butter.
- Stir in the flour; cook 1 minute.
- Whisk in the milk gradually.
- Heat to boiling, stirring frequently.
- Remove from heat.
- Stir in the cheeses, Tabasco, garlic and salt until cheese melts.
- Stir frequently.
- In a large bowl combine the sausage, macaroni, and cheese sauce.
- Spoon into prepared baking dish.
- Bake for 20 - 25 minutes until mixture is hot and bubbly.
