| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Italian | Pasta, Entree, Eggs/cheese, Posted-bbs | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Hot Italian sausage; bulk |
| 1/2 | ts | Oriental chile paste (opt) |
| 6 | Sun-dried tomatoes | |
| 1/2 | lb | Macaroni; cooked |
| 2 | tb | Fresh basil; chopped |
| 1/2 | c | Freshly-made bread crumbs |
| Vegetable oil cooking spray | ||
| Cheese Sauce: | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 1/2 | c | Milk; heated |
| 1/2 | c | White cheddar cheese; grated |
| Salt and fresh ground pepper to taste |
INSTRUCTIONS
H 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: [email protected] Date: Fri, 13 Dec 1996 20:18:10 -0500
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