Country Sausage Macaroni & Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a Bob Evans recipe. I have not tried it, but it sounds like a gut-buster. Ingredients:
1 lb pork sausage |
1 1/2 cups milk |
12 ounces processed cheese, cut into cubes |
1/2 cup dijon mustard |
1 cup diced fresh tomatoes or 1 cup drained canned tomato |
1 cup sliced mushrooms |
1/3 cup sliced green onion |
1/8 teaspoon cayenne pepper |
12 ounces uncooked elbow macaroni |
2 tablespoons parmesan cheese |
Directions:
1. Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels.
2. Combine milk, cheese and mustard in 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.
3. Cook macaroni according to package directions. Drain.
4. Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2 quart casserole dish.
5. Cover and bake 15 to 20 minutes. Stir, sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.
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