Bison Pepperoni Macaroni

Name: Bison Pepperoni Macaroni
Total time: 25
Yield: 8
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

Recipe by The Bison Council from allrecipes.com

Lunch 25 Mins.

Ingredients

8 servings

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2 cups dried elbow macaroni
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½ cup chopped green pepper or frozen peas
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2 tablespoons butter
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⅓ cup finely chopped onion
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2 tablespoons all-purpose flour
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¼ teaspoon salt or to taste

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⅛ teaspoon black pepper
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2 cups milk
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1 ½ cups shredded American and Cheddar cheese blend
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1 cup shredded part-skim mozzarella cheese
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4 ounces bison sausage with pepperoni seasoning, chopped

Instructions

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.