Ingredients
1 pound macaroni noodles
2 Tbsp. EVOO (extra virgin olive oil), divided
1 pkg. onion & pepper smoked sausage, sliced into thin chunks
1 Tbsp. butter
1 medium onion, chopped
1 medium green pepper, chopped
2 Tbsp. flour
1/2 cup chicken broth
2 cups milk
1 Tsp. garlic powder
Salt & Pepper, to taste
1 Tbsp. spicy mustard
2 Tbsp. jalapeno ketchup
2 cups pepper jack cheese
2 cups sharp cheddar cheese, divided
Directions
1. Cook macaroni for 7 minutes or just under al dente.
2. Heat 1 tbsp EVOO on medium high heat, add sliced sausage and cook for about 4 minutes. Remove from pan; set aside.
3. In same pan as you cooked the sausage, add 1 tbsp of EVOO and butter. Once butter melts, add onions and green pepper; cook for 4-5 minutes. Add flour, stir and cook another minute. Add chicken broth and cook for one minute. Whisk in milk and bring to a bubble. Season with salt, pepper, and garlic powder. Stir in mustard and ketchup. Lower heat and add 2 cups pepper jack cheese and 1 cup sharp cheddar cheese; stir until melted.
4. Drain pasta well and pour into cheese sauce along with the sausage; stir. Pour into 9x13 inch baking dish and top with remaining cup of sharp cheddar cheese. Place under broiler until cheese melts. Remove from over and ENJOY!!
