Recipe for Macaroni & Cheese W- Sausage Sun-Dried Tomatoes & Basil

0.50	lb	Hot Italian sausage; bulk
0.50	ts	Oriental chile paste (opt)
6.00		Sun-dried tomatoes
0.50	lb	Macaroni; cooked
2.00	tb	Fresh basil; chopped
0.50	c	Freshly-made bread crumbs
		Vegetable oil cooking spray
		H
		Cheese Sauce:
2.00	tb	Butter
2.00	tb	Flour
1.50	c	Milk; heated
0.50	c	White cheddar cheese; grated
		Salt and fresh ground pepper
		-to taste

Instructions:
Preheat the oven to 375 degrees.
Grease a 1-1/2 quart casserole with oil spray.
Cook sausage in a pan over medium-high heat.
Drain off grease.
Stir in optional chile paste.
Cover tomatoes with water in a microwave-safe dish and nuke on high until softened--about 2 minutes.
Drain off liquid and mince tomatoes.
Put the cooked macaroni, sausage, tomatoes and basil into the casserole.
Pour the cheese sauce over it and mix gently with a fork.
Spread the crumbs over the cheese and spray top with vegetable oil.
Bake, uncovered, until the top is browned and the sauce is bubbling, about 30 minutes.
CHEESE SAUCE: Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook, stirring constantly, until bubbly but not brown--about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens.
Bring to a boil.
Add salt and pepper to taste, lower the heat and whisk in cheese.
Cook, stirring, 2 to 3 minutes more.
Serves 4.
From the Denver Post Food Section 11/4/94 Formatted for MM by Pegg Seevers

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