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Categories:
pork sausage milk cheese Dijon mustard tomatoes mushrooms green onion cayenne pepper elbow macaroni Parmesan cheese
Viewed: 13 - Published at: 8 years agoIngredients
- 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
Method
- Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels.
- 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.
- Cook macaroni according to package directions. Drain.
- Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2 quart casserole dish.
- Cover and bake 15 to 20 minutes. Stir, sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.
