Rigatoni with Cheese and Sausage
|Rigatoni||12 Ounce, uncooked (6 cups)|
|Sweet italian sausage||1⁄2 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||9 Tablespoon (1/2 cup plus 1 tablespoon)|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||8 Ounce (2 cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Tomatoes||2 , sliced|
Cook rigatoni according to package,directions until al dente; drain.
Meanwhile, microwave sausage on high (full power) for 3 to 3 1/2 minutes or until browned; drain.
Slice thin; set aside.
Combine melted butter or margarine and onion in 2-quart micro-proof bowl; microwave on high about 1 1/2 to 2 minutes or until onion is tender.
Stir in flour; gradually add milk.
Microwave on high for 2 minutes or until hot; stir.
Microwave on high for an additional 2 minutes or until boiling.
Stir in 1 1/2 cups Cheddar cheese, Parmesan cheese, salt, pepper and garlic powder.
Stir sausage and cheese sauce into rigatoni.
Place in 2 1/2-quart micro-proof casserole; top with sliced tomatoes.
Cover and microwave on high for 5 minutes; top with reserved 1/2 cup Cheddar cheese.
Microwave on high an additional 5 minutes or until hot.
Let stand, covered, for 15 minutes before serving.