| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Italian |
Eggs/cheese, Entreé, Pasta, Posted-bbs |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Hot Italian sausage, bulk |
| 1/2 |
t |
Oriental chile paste, opt |
| 6 |
|
Sun-dried tomatoes |
| 1/2 |
lb |
Macaroni, cooked |
| 2 |
T |
Fresh basil, chopped |
| 1/2 |
c |
Freshly-made bread crumbs |
|
|
Vegetable oil cooking spray |
|
|
H |
|
|
Cheese Sauce: |
| 2 |
T |
Butter |
| 2 |
T |
Flour |
| 1 1/2 |
c |
Milk, heated |
| 1/2 |
c |
White cheddar cheese, grated |
|
|
Salt and fresh ground pepper |
|
|
to taste |
INSTRUCTIONS
Preheat the oven to 375 degrees. Grease a 1-1/2 quart casserole with
oil spray. Cook sausage in a pan over medium-high heat. Drain off
grease. Stir in optional chile paste. Cover tomatoes with water in a
microwave-safe dish and nuke on high until softened--about 2 minutes.
Drain off liquid and mince tomatoes. Put the cooked macaroni, sausage,
tomatoes and basil into the casserole. Pour the cheese sauce over it
and mix gently with a fork. Spread the crumbs over the cheese and
spray top with vegetable oil. Bake, uncovered, until the top is
browned and the sauce is bubbling, about 30 minutes. CHEESE SAUCE:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and
cook, stirring constantly, until bubbly but not brown--about 2
minutes. Add the hot milk, continuing to stir as the sauce thickens.
Bring to a boil. Add salt and pepper to taste, lower the heat and
whisk in cheese. Cook, stirring, 2 to 3 minutes more. Serves 4. From
the Denver Post Food Section 11/4/94 Formatted for MM by Pegg Seevers
Posted to MM-Recipes Digest V3 #342 From: LVORTIZ@aol.com Date: Fri,
13 Dec 1996 20:18:10 -0500
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”