Country Sausage Macaroni and Cheese
by Devin Lee
serves: 6
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Best Loved Casseroles P. 156 |
| Ingredients: |
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1 lb |
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Bob Evans Sausage Roll |
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1 1/2 cup |
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milk |
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12 oz |
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pasteurized processed Cheddar cheese, cubed |
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1/2 cup |
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Dijon mustard |
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1 cup |
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diced fresh or drained canned tomato |
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1 cup |
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sliced mushrooms |
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1/3 cup |
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sliced green onions |
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1/8 tsp |
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cayenne pepper |
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12 oz |
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uncooked elbow macaroni |
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2 T |
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Parmesan cheese |
| Directions: |
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Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
Cook macaroni according to pkg directions; drain. Combine hot macaroni and cheese mixture in lg. bowl; toss until well coated. Spoon into greased 2qt casserole dish. Cover and bake 15-20 min. Stir, sprinkle w/ Parmesan cheese. Bake, uncovered 5 min.
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