Ingredients

• 2 cups dried elbow macaroni
• 0.5 cups chopped green pepper or frozen peas
• 2 tablespoons butter
• 0.33 cups finely chopped onion
• 2 tablespoons all-purpose flour
• 0.25 teaspoons salt or to taste
• 0.13 teaspoons black pepper
• 2 cups milk
• 1.5 cups shredded American and Cheddar cheese blend
• 1 cup shredded part-skim mozzarella cheese
• 4 ounces bison sausage with pepperoni seasoning , chopped

Instructions

1. 1 Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
2. 2 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.
3. 3 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.

Nutrition per serving