8 servings
1 pound elbow macaroni, cooked al dente
1 ½ pounds Hot Italian Sausage, cooked
1 ½ cups caramelized onions, chopped
1 quart milk
6 tablespoons Butter
6 tablespoons flour
¾ pound grated Gouda
Preheat oven to 350 degrees.
Combine pasta, sausage and 1 cup onions in a large bowl. In a medium sauce pan, heat milk until steaming. In a large saucepan melt butter over medium heat, add flour whisking constantly for 3 minutes. Whisk in warmed milk, ¼ cup at a time, until smooth and thick. Keep at a simmer, add 2 ½ cups of the shredded cheese, remove from heat and whisk until melted. Season with S&P to taste. Add cheese sauce to pasta mixture, stir through. Butter a 9 x 13 baking pan, pour in pasta mixture. Sprinkle with remaining onions and cheese. Bake about 40 minutes until slightly browned on top.
1 pound elbow macaroni, cooked al dente
1 ½ pounds Hot Italian Sausage, cooked
1 ½ cups caramelized onions, chopped
1 quart milk
6 tablespoons Butter
6 tablespoons flour
¾ pound grated Gouda
Preheat oven to 350 degrees.
Combine pasta, sausage and 1 cup onions in a large bowl. In a medium sauce pan, heat milk until steaming. In a large saucepan melt butter over medium heat, add flour whisking constantly for 3 minutes. Whisk in warmed milk, ¼ cup at a time, until smooth and thick. Keep at a simmer, add 2 ½ cups of the shredded cheese, remove from heat and whisk until melted. Season with S&P to taste. Add cheese sauce to pasta mixture, stir through. Butter a 9 x 13 baking pan, pour in pasta mixture. Sprinkle with remaining onions and cheese. Bake about 40 minutes until slightly browned on top.
