1 1/2 cups milk
12 oz. velveeta cheese, cut into cubes
1/2 cup dijon mustard
1 cup diced fresh or canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
12 oz. uncooked elbow macaroni
1/8 tsp. cayenne pepper
2 T grated parmesan cheese
Preheat oven to 350 degrees. Crumble and cook saudage in a skillet until brown. Drain on paper towels. Combine milk, velveeta and mustard in a medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions, and cayenne pepper. Remove from heat.
Cook macaroni according to package directions and drain. Combine hot macaroni and cheese mixture in a large bowl and toss until well-coated. Spoon into a greased, shallow, 2-quart casserole dish. Cover and bake 15-20 minutes. Stir, sprinkle with parmesan cheese, then bake uncovered another 5 minutes. Let stand 10 minutes before serving.
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