Ingredients:
1 lb sausages (any sausage type)
1 ½ cups milk
12 oz Velveeta cheese
1 cup of mushrooms, sliced
1 cup diced tomato
½ cup Dijon mustard
1/8 tsp cayenne pepper
2 oz elbow macaroni
2 tbsp parmesan cheese, grated
1/3 cup green onion, chopped
Instructions:
Preheat oven to 350 degrees F and grease 2 quart casserole.
Cook pasta according to package instructions.
In a skillet, crumble and cook sausage until nicely browned.
In a large saucepan, combine Velveeta cheese, milk and mustard and cook over low heat – stirring constantly – until the cheese melts and the mixture is nice and smooth.
Add the sausage pieces, tomatoes, mushrooms, onions, sausage and pepper and combine well. Remove saucepan from heat.
Add the cooked macaroni to the cheese mixture and stir. Then spoon the mixture into the greased casserole dish. Cover with foil and bake for about 15 – 20 minutes. Top with the grated parmesan cheese and bake uncovered for another 5 minutes.
Serve immediately.
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