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Italian Macaroni & Cheese

9 oz elbow macaroni
3/4 lb mild or hot Italian sausage
2 tablespoon butter or margarine
1 large onion chopped
2 cloves garlic, minced
1 large chopped red/green peppers
1/2 lb thinly sliced mushrooms
1/4 cup flour
2 cups milk
1 1/2 teaspoons oregano
1 1/2 teaspoons dry basil
1/2 teaspoon salt
3/4 cup Parmesan
1 1/2 cups shredded jack cheese

Cook the macaroni in water according to directions; drain. Crumble
sausage into a 10 in pan; cook over med high heat until well browned.
Lift out sausage from the frying pan with a slotted spoon and set
aside. Discard all but 2 Tbsp drippings.

Into the drippings, add the butter and onion and cook, stirring
until onion is limp. Adds the garlic, pepper and mushrooms and
cook until mushrooms are soft and all liquid evaporates. Stir in
the flour and cook until bubbly. Gradually stir in the milk to make
a smooth sauce. Continue cooking and stirring until sauce thickens,
about 3 minutes. Add oregano, basil, salt, Parmesan cheese and
drained macaroni; stir to coat. Place half of the macaroni mixture
in a buttered 2-1/2 quart baking dish. Sprinkle the sausage on top.
Then layer the remaining macaroni, the Jack cheese. Bake uncovered
in a 400 oven for 20 min. or until the cheese is bubbly and center
is hot.


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