Title: Italian macaronie & cheese
 Categories: Cheese/eggs, Italian
      Yield: 1 Servings
 
      9 oz Elbow macaroni
    3/4 lb Mild or hot Italian sausage
      2 tb Butter or margarine
      1    Large onion chopped
      2    Cloves garlic, minced
      1    Large chopped red/green pepp
    1/2 lb Thinly sliced mushrooms
    1/4 c  Flour
      2 c  Milk
  1 1/2 ts Oregano
  1 1/2 ts Dry basil
    1/2 ts Salt
    3/4 c  Parmesan]
  1 1/2 c  Shreeed Jack cheese
 
  Cook the macaroni in water according to directions; drain. Crumble
  sausage into a 10 in pan; cook over med high heat until well browned.
  Lift out sausage from the frying pan with a slotted spoon and set
  aside. Discard all but 2 tbsp drippikngs.
    Into the drippings, add the butter and onion and cook, stirring
  until onion is limp.  Adds the garlic, pepper and mushrooms and cook
  until mushrooms are soft and all liquid evaporates. Stir in the flour
  and cook until bubbly. Gradually stir in the milk to make a smooth
  sauce. Continuecooking and sditrring until sauce thickens, about 3
  minutes. Add oregano, basil, salt, Parmesan cheese and drained
  macaroni; stir to coat. Place half of the macaroni mixture in a
  buttered 2-1/2 quart baking dish. Sprinkle the sausage on top. Then
  layer the remaining macaroni, the Jack cheese.
    Bake uncovered in a 400 oven for 20 min or until the cheese is
  bubbly and center is hot.