Title: Macaroni & cheese w/ sausage, sun-dried tomat
 Categories: Pasta, Entree, Eggs/cheese
      Yield: 4 Servings
 
    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