Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in 12-inch skillet over medium-high heat, cook sausages until well-browned on all sides and cooked through, turning frequently, about 15 minutes. Remove sausages to cutting board. In drippings remaining in skillet over medium heat, cook pepper and onion until tender, about 8 minutes, stirring occasionally. With slotted spoon, remove to large bowl. When sausages are cool enough to handle, cut into 1/2-inch-thick slices; remove to bowl with vegetables. Preheat oven to 375?F. Grease 12 x 8-inch baking dish. In 2-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir in Cheddar cheese, Parmesan cheese, TABASCO sauce and salt until cheeses melt, stirring frequently. In large bowl, with sausage mixture combine macaroni and cheddar cheese sauce. Spoon into prepared baking dish. Bake 20 to 25 minutes until mixture is hot and bubbly. Busted by Karen Sonnessa Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" on Apr 6, 1998
