Ingredients:
1 lb bulk sausage
1 1/2 cups milk
12 ounces cheddar cheese ( cut into cubes)
1/4 cup Dijon mustard
1 cup diced canned tomatoes ( drained)
1 cup mushrooms, sliced
1/3 cup green onions, sliced
1/8 teaspoon cayenne pepper
12 ounces elbow macaroni, uncooked
3 tablespoons parmesan cheese, grated
Directions:
Preheat oven to 350F.
In medium skillet, crumble and cook the sausage; drain on paper towels.
In medium saucepan, combine milk, cheese and mustard; cook and stir over low heat until the cheese melts and the mixture is smooth.
Stir in sausage, tomatoes,mushrooms, onions and cayenne pepper; remove from heat.
Cook elbow macaroni and drain.
In large bowl, combine macaroni and the cheese mixture;gently toss until well coated.
Spoon into greased 2-quart casserole dish.
Cover and bake 15-18 minutes.
Remove from oven, sprinkle with Parmesan cheese; return to oven, uncovered, for 5 minutes more.
Let stand 10 minutes before serving.
Servings: 6-8
Time preparation: 15 min.
Time total: 40 min.