Bison Pepperoni Macaroni

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups dried elbow macaroni
• 1/2 cup chopped green pepper or frozen peas
• 2 tablespoons butter
• 1/3 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt or to taste
• 1/8 teaspoon black pepper
• 2 cups milk
• 1 1/2 cups shredded American and Cheddar cheese blend
• 1 cup shredded part-skim mozzarella cheese
• 4 ounces bison sausage with pepperoni seasoning, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until tender, about 8 minutes. Drain well.

2. While the macaroni cooks, brown the chopped bison sausage in a large skillet over medium heat, breaking it up, until no pink remains and it reaches 160°F (71°C), about 5 minutes. Transfer to a plate.

3. In the same skillet, melt the butter over medium heat. Add the chopped onion and green pepper (or frozen peas) and cook until softened, about 3 minutes.

4. Sprinkle in the flour, salt and black pepper and stir for 1 minute.

5. Gradually whisk in the milk and simmer, stirring often, until thickened, about 3 minutes.

6. Remove from heat and stir in the cheese blend and mozzarella until melted and smooth.

7. Add the macaroni and cooked sausage to the cheese sauce and stir until evenly coated. Serve warm.