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Categories:
sausage macaroni Velveeta cheese tomatoes scallions mushrooms milk mustard cayenne pepper Parmesan cheese
Viewed: 35 - Published at: 5 years agoIngredients
- 2 lbs hot breakfast sausage (i use Jimmy Dean)
- 1 (10 ounce) package macaroni, cooked to pkg. directions and drained
- 12 lb Velveeta cheese, cubed
- 1 (14 ounce) can tomatoes, drained and chopped (can use diced tomatoes)
- 3 scallions, sliced
- 1 (8 ounce) packagefresh sliced mushrooms
- 12 cup milk
- 1 teaspoon Dijon mustard
- 14-12 teaspoon cayenne pepper (i add a little more..we like it spicy)
- 12 cup parmesan cheese
Method
- Cook sausage until no longer pink, drain.
- Melt Velveeta with milk and mustard until smooth, add cayenne This can be done in a sauce pan over med-low heat or in the microwave.
- Be sure to stir often.
- In a large bowl, mix sausage, cooked macaroni, veggies, and cheese mixture well.
- Pour into a 13x9-inch dish sprayed with non-stick cooking spray.
- Bake at 350F for 30 minutes.
- Sprinkle with parmesan cheese and let cool for 10 minutes.
- **Note: You can use regular breakfast sausage and no cayenne for a less spicy dish.
