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Ingredients

• 1 lb (16 oz) box elbow macaroni (Cooked according to box directions.)
• 1 cup onion, chopped
• ½ cup green bell pepper
• ½ cup red bell pepper
• 1 chorizo sausage, casing removed. The type of sausage I used had delicate casing so I was able to just squeeze out the meat. If the type of sausage you use does not allow you to do this, just finely chop it. (This is an optional step: You do not have to include this, I just wanted to include this just to add another debt of flavor.)
• 5 tbls unsalted butter
• 3 tbls all-purpose flour
• 4 cups milk (I used whole milk)
• 1 cup heavy whipping cream
• 1 egg, lighten beaten
• ½ tsp whole grain mustard (You can substitute with creole mustard)
• 8 oz. sharp white cheddar cheese (You could use yellow if you like)
• 6 oz. shredded mozzarella
• 3 tbls parmesan cheese, shredded
• ½ tsp nutmeg
• fresh black pepper to taste
• Italian bread crumbs to add on top on the macaroni and cheese just prior to baking.
• salt for cooking the elbow macaroni shells

Description

Macaroni And Cheese Is One Of Those Comfort Foods For Sure And Most Families Have Their Own Version. I Wrote This Recipe In Memory Of The Macaroni And Cheese That My Mother Used To Make Us. Her Macaroni And Cheese Was So Delicious However, I Did Not Hav

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