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| SAUSAGE-TOPPED MAC AND CHEESE | |||
| Yields 6-8 | |||
| 2 cups elbow macaroni 1 med. onion, chopped 1/4 cup chopped green pepper 1 (1 lb.) pkg. Hillshire Farm Lit'l Links, sliced 1 (14 oz.) jar spaghetti sauce 3/4 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. dried thyme 1/4 tsp. crushed red pepper 1/2 cup milk 1/4 cup flour 1 tbsp. Dijon-style mustard 2 cups shredded sharp Cheddar cheese |
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| Preheat oven to 350. Lightly grease a 13 x 9-in. or 3 qt. rectangular baking dish; set aside. Cook macaroni in a large saucepan according to pkg. directions, adding onion and green pepper for the last 5 minutes of cooking; drain. Return to saucepan. Meanwhile, combine sliced Lit'l Smokies, spaghetti sauce, cumin, garlic powder, thyme and crushed red pepper in a medium saucepan. Bring to a boil; reduce heat. Cover and simmer for 3 minutes. Set aside. Combine milk, flour and mustard in a screw-top jar; cover tightly and shake until well mixed. Stir milk mixture and 1-1/3 cups of the cheese into pasta in saucepan. Spoon the macaroni mixture into prepared baking dish. Spoon sausage mixture over macaroni. Cover and bake for 15 minutes. Sprinkle with remaining 2/3 cup cheese. Bake, uncovered, for 5 minutes more. | |||