Rigatoni, Sausage And Cheese (Ellen)

½ lb. sweet Italian sausage, cut into slices

2 cups (8 oz.) shredded cheddar cheese.

1 cup sliced fresh mushrooms

2½ cups milk

1 cup grated Parmesan cheese

1/3 cup chopped onion

½ tsp. pepper

½ cup butter or margarine

1/3 cup flour

3 cups (8 oz.) rigatoni, uncooked

1 cup green pepper strips cut in half. (Ellen uses a full lb. of rigatoni)

In a large skillet brown sausage until almost done. Add mushrooms, green pepper and onion; cook until vegetables are tender but not brown. Drain off excess fat. In medium saucepan melt butter and blend in flour. Gradually stir in milk; cook until mixture begins to boil. Add cheeses and pepper and cook, stirring constantly, over low heat until smooth. Meanwhile cook rigatoni according to package directions; drain. Toss hot cooked rigatoni with vegetable and cheese mixtures. Makes 6 servings.