By Marge Perry & David Bonom
- 1 pound elbow macaroni
- 1 pound sweet Italian sausage removed from the casing
- 6 tbsp unsalted butter divided
- 1 tsp dried basil
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/3 cup tomato paste
- 2 cups shredded mozzarella
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup grated Parmesan cheese divided
- 1/2 cup corn flake crumbs
- Preheat the oven to 350 ° F. Lightly brush a baking dish with three pints of oil.
- Bring a large pot of slightly salted water to a boil. Add macaroni and cook 1 minute less than the time indicated in the package directions. Drain, rinse under cold water and drain again. Transfer to a large bowl.
- Heat a large nonstick skillet over medium heat. Add the sausages and cook by crumbling until lightly browned, 8 to 9 minutes; set aside.
- Melt 4 tablespoons butter in a saucepan over medium-high heat. Add basil and cook, stirring, for 15 seconds. Add the flour and cook, stirring, until light brown, about 3 minutes. Whisk in milk and cook, stirring constantly, until thickened, about 4 minutes. Reduce the heat to medium-low, stir in the tomato paste and cook for 1 minute. Add mozzarella, cheddar and 1/2 cup parmesan and stir until melted, about 1 minute. Pour the mixture over the macaroni, add the sausages and stir well to mix. Transfer the mixture to the baking dish.
- Melt the 2 tablespoons butter and mix the last quarter of parmesan and the bread crumbs. Mix well. Sprinkle the mixture evenly over the macaroni. Cook until top is golden and macaroni is hot, 25 to 28 minutes. Let stand 10 minutes before serving
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