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Ingredients

2 cups dried elbow macaroni ½ cup chopped green pepper or frozen peas 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 1 ½ cups shredded American and Cheddar cheese blend 1 cup shredded part-skim mozzarella cheese 4 ounces bison sausage with pepperoni seasoning, chopped

Nutrition Info

321 calories carbohydrate: 25.8 g cholesterol: 49.1 mg fat: 16.4 g fiber: 1.2 g protein: 19.5 g saturatedFat: 9.3 g servingSize: - sodium: 720.7 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking, drain. Cover and keep warm.
Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
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.

4 servings

Chopped bison sausage with pepperoni seasoning is blended into this extra cheesy macaroni and cheese dish.