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Ingredientes
- 9 ounce elbow macaroni
- 3/4 lb mild or possibly warm Italian sausage
- 2 Tbsp. butter or possibly margarine
- 1 lrg onion minced
- 2 x cloves garlic, chopped
- 1 lrg minced red/green peppers
- 1/2 lb thinly sliced mushrooms
- 1/4 c. flour
- 2 c. lowfat milk
- 1 1/2 tsp oregano
- 1 1/2 tsp dry basil
- 1/2 tsp salt
- 3/4 c. Parmesan
- 1 1/2 c. shredded jack cheese
Direcciones
- Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat till well browned. Lift out sausage from the frying pan with a slotted spoon and set aside. Throw away all but 2 tbsp drippings. Into the drippings, add in the butter and onion and cook, stirring till onion is limp. Adds the garlic, pepper and mushrooms and cook till mushrooms are soft and all liquid evaporates. Stir in the flour and cook till bubbly. Gradually stir in the lowfat milk to make a smooth sauce. Continue cooking and stirring till sauce thickens, about 3 min. Add in oregano, basil, salt, Parmesan cheese and liquid removed macaroni; stir to coat. Place half of the macaroni mix in a buttered 2 1/2 qt baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese. Bake uncovered in a 400 oven for 20 minutes or possibly till the cheese is bubbly and center is warm.
