Macaroni & Cheese W/ Sausage, Sun-dried Tomat Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Hot Italian sausage, bulk
1/2 tsp: Oriental chile paste, opt
6: Sun-dried tomatoes,
1/2 lbs: Macaroni, cooked
2 tbsp: Fresh basil, chopped
1/2 cup: Freshly-made bread crumbs,
Vegetable oil cooking spray,
H,
Cheese Sauce:,
2 tbsp: Butter,
2 tbsp: Flour,
1 1/2 cup: Milk, heated
1/2 cup: White cheddar cheese, grated
Salt and fresh ground pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp