| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Tabasco |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Elbow macaroni |
| 1 |
lb |
Hot or sweet Italian sausage |
| 1 |
lg |
Green pepper; diced |
| 1 |
lg |
Onion; diced |
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Milk |
| 2 |
c |
Shredded sharp Cheddar cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 1/4 |
ts |
TABASCO pepper sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
Cook elbow macaroni according to package directions. Drain; rinse with cold
water; drain again.
Meanwhile, in 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 skillet over medium heat, cook pepper and onion
until tender, about 8 minutes, stirring occasionally. With slotted spoon,
remove to large bowl. When sausages are cool enough to handle, cut into
1/2-inch-thick slices; remove to bowl with vegetables.
Preheat oven to 375°F. Grease 12 x 8-inch baking dish. In 2-quart saucepan
over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually
whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir
in Cheddar cheese, Parmesan cheese, TABASCO sauce and salt until cheeses
melt, stirring frequently. In large bowl, with sausage mixture combine
macaroni and cheddar cheese sauce. Spoon into prepared baking dish.
Bake 20 to 25 minutes until mixture is hot and bubbly.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 6, 1998
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