SPICY MAC AND SAUSAGE 16 ounces shell pasta 6 tablespoons butter, divided use 1/4 cup of flour 3 cups of whole milk 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon white pepper 3 tablespoons Louisiana hot sauce 2 cup shredded Colby Longhorn cheddar cheese 1 cup shredded pepper jack cheese 1 pound precooked smoked sausage (sliced lengthwise and then in ¼ inch Pieces) 1/2 cup of bread crumbs 3 tablespoons chili powder Preheat oven to 350 degrees. Cook pasta according to directions on package. In large pan, melt three tablespoons butter; add ¼ cup of flour and whisk. Over low heat and stirring constantly, gradually add 3 cups of milk, salt, Mustard, white pepper and hot sauce. After several minutes sauce will start To thicken. Remove from heat and stir in all cheeses. In a large bowl combine cooked drained pasta, cheese sauce and sausage. Pour Into a greased, 13-by-9 casserole dish. In smaller pan, melt 3 tablespoons butter. Add bread crumbs and chili Powder; mix well. Spread bread crumb mixture evenly over top of prepared Casserole. Bake uncovered for 30 minutes.
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