Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 drippings.
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.

From Ron's Recipe Database (ronamit#netvision.net.il)

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