Preparation:

Cook rotini in boiling salted water until firm, but not quite tender, 6 to 7 minutes; drain and set aside.

Brown sausage on both sides in a large saucepan; remove from pan, reserving dripping.

Add mushrooms, green pepper, onion and butter to sausage drippings; cook over medium heat 3 minutes.

Stir in flour, salt and dry mustard.

Gradually blend in milk; cook over medium heat, stirring constantly, until thickened.

Stir in cheeses and Worcestershire sauce; continue cooking until cheeses melt.

Mix in sausage and rotini.

Divide mixture between two greased 2-quart baking dishes; bake in preheated 350° F oven about 30 to 40 minutes.

Serve hot.

Servings: 10
Source:
Submitted by: Recipe Group Member
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