ITALIAN MACARONI AND CHEESE

Makes: 1 serving

Ingredients:
9 oz Elbow macaroni
3/4 lb mild or hot Italian sausage
2 tbsp Butter or margarine
1 large onion, chopped
2 cloves garlic, minced
1 large red/green pepper, chopped
½ lb mushrooms, thinly sliced
1/4 cup flour
2 cups milk
1 ½ tsp oregano
1 ½ tsp dry basil
½ tsp salt
3 /4 cup Parmesan cheese
1 ½ cup Jack cheese, shredded

Directions:
1. Cook the macaroni in water according to directions, drain.
2. Crumble sausage into a 10" in pan, cook over a medium heat until well browned.
3. Lift out sausage from the frying pan with a slotted spoon and set aside.
4. Discard all but 2 tsp drippings. Into the drippings, add butter and onion and cook, stirring until onion is limp.
5. Add the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates.
6. Stir in flour and cook until bubbly.
7. Gradually stir in milk to make a smooth sauce.
8. Continue cooking and stirring until sauce thickens, about 3 minutes.
9. Add oregano, basil, salt, Parmesan cheese, and drained macaroni; stir to coat.
10. Place half of the macaroni mixture in a buttered 2 ½ quart baking dish.
11. Sprinkle the sausage on top. Then layer the remaining macaroni, the jack cheese.
12. Bake uncovered in a 400 F oven for 20 minutes or until the cheese is bubbly and center is hot.