Bison Pepperoni Macaroni

Method3 steps · about 30 min

1. 1

   Step 1: Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.

   Cook macaroniUses 2 cups dried elbow macaroni · ½ cup chopped green pepper or frozen peas

2. 2

   Step 2: Meanwhile, for sauce, melt butter (2 tablespoons) over medium heat in a large skillet. Cook onion (⅓ cup) in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour (2 tablespoons), salt, and black pepper (⅛ teaspoon). Add milk (2 cups) all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.

   Uses 2 tablespoons butter · ⅓ cup finely chopped onion · 2 tablespoons all-purpose flour · ¼ teaspoon salt or to taste · ⅛ teaspoon black pepper · 2 cups milk

3. 3

   Step 3: Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

   Uses Milk roux sauce · 1 ½ cups shredded American and Cheddar cheese blend · 1 cup shredded part-skim mozzarella cheese · 4 ounces bison sausage with pepperoni seasoning, chopped · Cooked drained macaroni and green pepper or peas