Categories: Cheese/eggs, Italian 
      Yield: 1 servings 
  
      9 oz Elbow macaroni                    1/4 c  Flour 
    3/4 lb Mild or hot Italian sausage         2 c  Milk 
      2 tb Butter or margarine             1 1/2 ts Oregano 
      1    Large onion chopped             1 1/2 ts Dry basil 
      2    Cloves garlic, minced             1/2 ts Salt 
      1    Large chopped red/green pepp      3/4 c  Parmesan] 
    1/2 lb Thinly sliced mushrooms         1 1/2 c  Shreeed Jack cheese 
  
  Cook the macaroni in water according to directions; drain. Crumble sausage 
  into a 10 in pan; cook over med high heat until well browned. Lift out 
  sausage from the frying pan with a slotted spoon and set aside. Discard all 
  but 2 tbsp drippikngs. 
    Into the drippings, add the butter and onion and cook, stirring until 
  onion is limp.  Adds the garlic, pepper and mushrooms and cook until 
  mushrooms are soft and all liquid evaporates. Stir in the flour and cook 
  until bubbly. Gradually stir in the milk to make a smooth sauce. 
  Continuecooking and sditrring until sauce thickens, about 3 minutes. Add 
  oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat. 
  Place half of the macaroni mixture in a buttered 2-1/2 quart baking dish. 
  Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack 
  cheese. 
    Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and 
  center is hot.