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Cook Time: 50 minutes
Total Time: 50 minutes
Ingredients:
- 8 ounces elbow macaroni
- 2 teaspoons olive oil
- 4 large links chicken sausage, sliced, about 12 ounces
- 2 tablespoons butter
- 2 tablespoons flour
- 1/8 teaspoon freshly ground black pepper
- 1 scant teaspoon salt
- dash nutmeg
- pinch cayenne pepper
- 2 cups milk
- 2 1/2 cups shredded mild Cheddar cheese or a blend of Cheddar, Monterey Jack, and Colby
- 2 tablespoons fresh chopped parsley
- *
- Topping
- 2 tablespoons butter
- 1 cup soft fresh bread crumbs
Preparation:
Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
In a large saucepan, cook sliced sausages in olive oil until lightly browned. Remove to a plate and set aside.
Add 2 tablespoons of butter to the saucepan and melt over medium heat. Add the flour and stir until smooth and bubbly. Stir in pepper, salt, nutmeg, and pepper, then gradually add the milk. Cook, stirring, until thickened. Add 2 cups of cheese and continue cooking, stirring, until cheese is melted. Stir in the drained cheese and parsley until well blended. Transfer to the prepared baking dish and top with the remaining 1/2 cup of shredded cheese.
Melt 2 tablespoons of butter and toss with the bread crumbs. Sprinkle over cheese layer. Bake for 25 to 30 minutes, or until browned and bubbly.
Serves 4 to 6.
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