Guadalajara Grill Guacamole
INGREDIENTS:
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
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.