Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Elbow macaroni

  2. 1 lb 454g / 16oz Hot or sweet Italian sausage

  3. 1 lb 454g / 16oz Green pepper - diced (large)

  4. 1 lb 454g / 16oz Onion - diced (large)

  5. 3 tablespoons 45ml Butter or margarine

  6. 3 tablespoons 45ml All-purpose flour

  7. 2 cups 474ml Milk

  8. 2 cups 292g / 10oz Shredded sharp Cheddar cheese

  9. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  10. 1 1/4 teaspoons 6 1/3ml Tabasco pepper sauce

  11. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe 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 degrees. Grease 12- by 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. This recipe yields 6 servings.


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