Ingredients

1 lb. box medium pasta shells1/2 cup each chopped onion, carrot, celery, green pepper and mushrooms2 TBS chopped garlic2 TBS olive oil1/2 cup butter1/2 cup flour2 cans evaporated (not sweetened condensed) milk1/4 cup pale dry cocktail sherry or white wine1 cup sour cream1/2 cup grated Parmesan cheese, divided1/2 tsp. salt1/2 tsp. white or black pepper1/2 tsp. dry mustard3 cups (12 ounces) grated Sharp Cheddar cheese, divided1 package Jones frozen Dinner Sausage1. Preheat oven to 350F.2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-quart baking dish.3. Saute the vegetables in the olive oil until tender.4. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk and then sherry. Add sour cream, 1/4 cup Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the cheddar cheese until melted.5. Toss macaroni with 1/2 of the remaining Cheddar cheese and all of the sauteed vegetables. Pour sauce over macaroni and mix thoroughly. Layer sausage links on top of casserole.6. Bake, covered, for 45 minutes.7. Sprinkle remaining Cheddar and Parmesan cheeses over sausage links and return to oven.8. Broil for 15 minutes, or until sausage links brown and cheese melts. Yield: 6 servings

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