2 cups, whole wheat macaroni,
1 lb. sausage
1 green pepper
4 tbsps. butter
4 tbsps. flour
2 cups milk
1 cup grated cheese (your choice) or Parmesan, salt and pepper.
Boil macaroni in salted water until tender. Drain and rinse with hot water and drain again.
Cut most of the sausages into half-inch pieces, leaving about 6 sausages whole. Brown the cut and whole sausages and remove from the drippings.
Remove seeds and stem from the green pepper and cut into thick slices. Add to sausage dripping and cook until tender. Remove the peppers and arrange the cooked macaroni, green peppers and cut sausages in layers in the casserole dish (tip here, put parchment paper in the dish for easier clean up).
Melt the butter in the drippings and add flour and blend with whisk and add milk, stirring until thickened.
Add half the grated cheese to the rue (flour and milk) until just melted.
Remove from heat and pour sauce over the macaroni. Season with salt and pepper. Top the remaining casserole with whole sausages.
Bake uncovered in a 350’ F. oven for 20 minutes. Sprinkle on the remaining cheese and vary with olives, tomatoes or what you fancy.
Return and bake until the cheese is melted, about 10 minutes longer.
Serve with a fresh salad and enjoy. This casserole can be made ahead of time and put in the oven when you come home from work. Casseroles can be varied with chicken with mushrooms, peppers, onions or beef with onions, tomatoes, mushrooms. Make it fit with what you have available in the kitchen and garden. Go vegetarian and have only your choice of vegetables, mushrooms and cheese.
For further information or requests please contact Ellen Lewers at: firstname.lastname@example.org