ounces pasteurized processed Cheddar cheese, cut into cubes
1/2
cup Dijon mustard
1
cup diced fresh or drained canned tomatoes
1
cup sliced mushrooms
1/3
cup sliced green onions
1/8
teaspoon cayenne pepper
12
ounces uncooked elbow macaroni
2
tablespoons grated Parmesan cheese
Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.
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