| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Hot Italian Sausage |
| 8 |
oz |
Small Elbow Macaroni |
| 3 |
tb |
Butter |
| 1/4 |
c |
Onion, Minced |
| 3 |
tb |
All Purpose Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Whole Milk |
| 1/2 |
c |
Dry White Wine |
| 4 |
tb |
Parsley, Minced |
| 1 |
c |
Parmesan, Grated |
| 4 |
oz |
Mozzarella, Shredded |
INSTRUCTIONS
Preheat the oven to 350 degrees. Remove the sausage from its casing and
cook in a skillet over low heat until the sausage loses its red color
(about 10 minutes). Remove from heat and set aside. Pour off any grease.
Put a pot of salted water on to boil. Cook the macaroni according to
package instructions. Drain. Melt the butter in a saucepan. Saute the onion
until softened. Stir in flour and cook for 1 minute. Add salt, pepper, milk
and wine while stirring slowly until well blended. Cook and stir until the
sauce is slightly thickened (about 1 minute). Add parsley and cheeses.
Combine the cooked macaroni, sausage and the cheese sauce. Spoon the
mixture into a baking dish. Bake until hot and bubbly (about 20 minutes).
Sprinkle with more cheese after 15 minutes.
Posted to rec.food.recipes by COLLECTION: Joel.Ehrlich@salata.com (Joel
Ehrlich) on Apr 10, 1995.
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