Ingredients
3 1/2
cups uncooked elbow macaroni (16 oz)
1
lb bulk mild or spicy pork sausage
1
large green bell pepper, chopped
1
large onion, chopped (1 cup)
1/3
cup butter or margarine
1/3
cup all-purpose flour
1
teaspoon salt
1 1/2
teaspoons crushed red pepper flakes
2
cups milk
3/4
cup water
4
cups shredded white Cheddar cheese (16 oz)
1 1/2
cups shredded mozzarella cheese (6 oz)
1/2
cup grated Parmesan cheese
20
slices pepperoni (from 3-oz package)
Small fresh basil leaves, if desired
Preparation
Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package. In 12-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain. In same skillet, cook bell pepper and onion 5 minutes or until crisp-tender.
In 4-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and 1/2 teaspoon of the pepper flakes. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted. Add macaroni, sausage and onion mixture; toss to coat. Spoon into casserole. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes or until bubbly. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon pepper flakes. Bake 2 to 4 minutes longer, or until lightly browned. Garnish with basil.
