Italian Macaroni and Cheese

• 9 ounces pasta, elbow macaroni
• 3/4 pound hot italian sausages
• 2 tablespoons butter or margarine
• 1 large onions chopped
• 2 Cloves garlic minced
• 1 each hot chili peppers
• 1/2 pound mushrooms sliced
• 1/4 cup flour, all-purpose
• 2 cups milk
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons basil dry
• 1/2 teaspoon salt
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1 1/2 cups monterey jack cheese shredded

1. Cook the macaroni in water according to directions; drain.
2. Crumble sausage into a 10 in pan; cook over med high heat until well browned.
3. Lift out sausage from the frying pan with a slotted spoon and set aside.
4. Discard all but 2 tbsp drippikngs.
5. Into the drippings, add the butter and onion and cook, stirring until onion is limp.
6. Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates.
7. Stir in the flour and cook until bubbly.
8. Gradually stir in the milk to make a smooth sauce.
9. Continue cooking and sditrring until sauce thickens, about 3 minutes.
10. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat.
11. Place half of the macaroni mixture in a buttered 2 1/2 quart baking dish.
12. Sprinkle the sausage on top.
13. Then layer the remaining macaroni, the Jack cheese.
14. Bake uncovered in a 400F (200C).
15. oven for 20 min or until the cheese is bubbly and center is hot.

pasta, butter, onions, garlic, hot chili peppers, mushrooms, flour, milk, oregano, basil, salt, parmesan

Taken from recipeland.com/recipe/v/italian-macaroni-cheese-40012 (may not work)