•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.