Macaroni and Cheese W/ Sausage, Sun-Dried Tomatoes And Basil
- 1/2 lb Hot Italian sausage; bulk
- 1/2 ts Oriental chile paste (opt)
- 6 Sun-dried tomatoes
- 1/2 lb Macaroni; cooked
- 2 tb Fresh basil; chopped
- 1/2 c Freshly-made bread crumbs
- Vegetable oil cooking spray
- H
- Cheese Sauce:
- 2 tb Butter
- 2 tb Flour
- 1 1/2 c Milk; heated
- 1/2 c White cheddar cheese; grated
- Salt and fresh ground pepper
- -to taste
Preheat the oven to 375 degrees. Grease a 1-1/2 quart casserole with oil
spray.
Cook sausage in a pan over medium-high heat. Drain off grease. Stir in
optional chile paste.
Cover tomatoes with water in a microwave-safe dish and nuke on high until
softened--about 2 minutes. Drain off liquid and mince tomatoes.
Put the cooked macaroni, sausage, tomatoes and basil into the casserole.
Pour the cheese sauce over it and mix gently with a fork. Spread the crumbs
over the cheese and spray top with vegetable oil. Bake, uncovered, until
the top is browned and the sauce is bubbling, about 30 minutes.
CHEESE SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the
flour and cook, stirring constantly, until bubbly but not brown--about 2
minutes. Add the hot milk, continuing to stir as the sauce thickens.
Bring to a boil. Add salt and pepper to taste, lower the heat and whisk
in cheese. Cook, stirring, 2 to 3 minutes more. Serves 4.
From the Denver Post Food Section 11/4/94
Formatted for MM by Pegg Seevers
Posted to MM-Recipes Digest V3 #342
From: LVORTIZ@aol.com
Date: Fri, 13 Dec 1996 20:18:10 -0500
spray.
Cook sausage in a pan over medium-high heat. Drain off grease. Stir in
optional chile paste.
Cover tomatoes with water in a microwave-safe dish and nuke on high until
softened--about 2 minutes. Drain off liquid and mince tomatoes.
Put the cooked macaroni, sausage, tomatoes and basil into the casserole.
Pour the cheese sauce over it and mix gently with a fork. Spread the crumbs
over the cheese and spray top with vegetable oil. Bake, uncovered, until
the top is browned and the sauce is bubbling, about 30 minutes.
CHEESE SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the
flour and cook, stirring constantly, until bubbly but not brown--about 2
minutes. Add the hot milk, continuing to stir as the sauce thickens.
Bring to a boil. Add salt and pepper to taste, lower the heat and whisk
in cheese. Cook, stirring, 2 to 3 minutes more. Serves 4.
From the Denver Post Food Section 11/4/94
Formatted for MM by Pegg Seevers
Posted to MM-Recipes Digest V3 #342
From: LVORTIZ@aol.com
Date: Fri, 13 Dec 1996 20:18:10 -0500
