Macaroni Sausage Bake!

This is an old recipe that I got from a family friend.  It's one of those recipes that you can prepare pretty much at the last minute without having to run out and get the ingredients, because most of the time you have them on hand. 

It's also quick to prepare and it's very inexpensive per serving.  If you add a salad and rolls or we like it with pinto beans and cornbread, you have a meal.  Kids and adults both enjoy this also.   

 Also, for those who complain about the canned soups and processed cheese, this recipe has neither!  Can you believe it?  I was so tempted to add some Velveeta to this just to bug those of you who constantly lament about the evils of Velveeta, but I didn't! Velveeta is so misunderstood by some!

 Here is what you need for this:

8 oz. elbow macaroni
1 lb. pork sausage
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
4 Tbs. flour
1/2 tsp. salt
1/4 tsp. black pepper
3 cups milk
3 cups shredded cheddar cheese, divided ( use what you like, sharp, mild...doesn't matter)

Cook the macaroni according to the package directions minus about a 1 minute of cooking time. Be sure to salt the water.  Drain and set aside.

Crumble and brown sausage along with onion and peppers in a skillet.   When the sausage is browned and the onion and peppers are soft, add the flour to the mixture and cook just a little to get rid of the raw flour taste.  Add the salt and pepper.

Add the milk and cook until it starts to bubble and thicken a little.  Let it bubble for a minute or two.   When it's thickened a little, turn the heat down and add 2 cups of the cheese. Save the other cup for the top. 

Fold in the macaroni and mix together.

Pour into a 2.5 or 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle the other cup of cheese over the top.

 Place in a 400 degree oven for about 25 minutes or until golden brown.