Recipe: Macaroni and Cheese Casseroles

Lisa: Your grandmother's casserole sounds yummy!

In your search it may help that the following cheeses can be used as substitutes for one another: American, Cheddar, Colby, Longhorn or Tillamook.

Here are a couple recipes that should similar to the one you requested. Even though they do not specifically call for American cheese, you could substitute... both recipes have the sausage, elbow macaroni, green peppers, onion and white sauce.

I hope these help!

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COMFORTING MACARONI AND CHEESE CASSEROLE

3 cups elbow macaroni
1 pound hot or sweet Italian sausage
1 large green pepper, diced
1 large onion, diced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 1/4 teaspoons TABASCO brand Pepper Sauce
1 teaspoon salt

Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.

Meanwhile, in 12-inch skillet over medium-high heat, cook sausages until
well-browned on all sides and cooked through, turning frequently, about 15
minutes. Remove sausages to cutting board.

In drippings remaining in skillet over medium heat, cook pepper and onion
until tender, about 8 minutes, stirring occasionally. With slotted spoon, remove
to large bowl. When sausages are cool enough to handle, cut into
1/2-inch-thick slices; remove to bowl with vegetables.

Preheat oven to 375 F. Grease 12 x 8-inch baking dish. In 2-quart saucepan
over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in
milk. Heat to boiling, stirring frequently. Remove from heat. Stir in Cheddar
cheese, Parmesan cheese, TABASCO Sauce and salt until cheeses melt,
stirring frequently. In large bowl, with sausage mixture combine macaroni and
cheddar cheese sauce. Spoon into prepared baking dish.

Bake 20 to 25 minutes until mixture is hot and bubbly.

Makes 6 servings.

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LIGHT MACARONI AND CHEESE BAKE

1 (8-ounce) package large elbow macaroni
2 tablespoons reduced-calorie margarine
1 3 cup thinly sliced green onions
3 tablespoons all-purpose flour
21 4 cups skim milk
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 2 teaspoon salt
1 2 teaspoon pepper
1 4 teaspoon dry mustard
1 2 teaspoon hot sauce
1 4 cup soft whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese
1 8 teaspoon paprika

Cook macaroni according to package directions,
omitting salt and fat; drain and set aside.
Melt margarine in a heavy saucepan over medium
heat. Add green onions, and cook, stirring
constantly, 2 minutes or until tender. Add flour,
stirring until smooth. Cook 1 minute, stirring
constantly. Gradually add milk; cook over medium
heat, stirring constantly, 15 minutes or until
thickened and bubbly. Remove from heat.
Add Cheddar cheese, stirring until melted. Stir in
macaroni, salt, and next 3 ingredients; pour into a
lightly greased 21 2 quart baking dish.
Combine breadcrumbs, Parmesan cheese, and
paprika; sprinkle over top.
Bake at 350 for 30 minutes. Yield: 4 to 6
servings.

****(Oops...the second recipe did not have sausage....darn me.... well, you could certainly add it as was done in the first recipe)***