Recipes

1. In a large pot bring enough lightly salted water to a boil to cook 1 box of elbow macaroni. (16.oz) Cook according to box to achieve a texture of aldente. Drain, set aside

2. In a large skillet over medium heat, heat olive oil, then, add sausage, garlic, and onion. Saute for 5-6 minutes until sausage is browned and onions translucent. Add bell pepper, salt, pepper and cayenne pepper, stir to mix well, and continue to cook for 3-4 minutes until peppers are softened.

3. Add flour, stir, and slowly add milk until thickens, and reduces a bit, then add cheeses, continuing to stir, sauce will continue to thicken. Stir for about 1 1/2 to 2 minutes.

4. Add the reserved macaroni, fold in, until all ingredients are combined well. Remove from heat.

5. Preheat your oven to 350 F

6. Spoon the sausage mac and cheese into a medium casserole dish. Sprinkle with tsp of Red Pepper Flake (optional, leave out for no added heat)

7. In a small sauce man or frying pan, melt butter, stir in bread crumbs, then spread over top the sausage mac and cheese

8. Bake at 350 F uncovered for 20-25 minutes, when the breadcrumbs are nicely toasted, remove from the oven.