Italian Macaronie And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Cheese, Italian | 1 | Servings |
INGREDIENTS
| 9 | oz | Elbow macaroni |
| 3/4 | lb | Mild or hot Italian sausage |
| 2 | T | Butter or margarine |
| 1 | Large onion chopped | |
| 2 | Cloves garlic, minced | |
| 1 | Large chopped red/green pepp | |
| 1/2 | lb | Thinly sliced mushrooms |
| 1/4 | c | Flour |
| 2 | c | Milk |
| 1 1/2 | t | Oregano |
| 1 1/2 | t | Dry basil |
| 1/2 | t | Salt |
| 3/4 | c | Parmesan] |
| 1 1/2 | c | Shreeed Jack cheese |
INSTRUCTIONS
Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat until well browned. Lift out sausage from the frying pan with a slotted spoon and set aside. Discard all but 2 tbsp drippings. Into the drippings, add the butter and onion and cook, stirring until onion is limp. Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates. Stir in the flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce. Continuecooking and sditrring until sauce thickens, about 3 minutes. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat. Place half of the macaroni mixture in a buttered 2-1/2 quart baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese. Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and center is hot. From Ron's Recipe Database (ronamit@netvision.net.il) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hurting? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1816
Calories From Fat: 1074
Total Fat: 121.6g
Cholesterol: 380.2mg
Sodium: 5032.5mg
Potassium: 1824.2mg
Carbohydrates: 79.9g
Fiber: 7.1g
Sugar: 35.3g
Protein: 109g