1 pkg. (8 to 9 oz.) elbow macaroni
1/2 tsp. salt
2 lb. sausage
2 tbsp. flour
1 can mushroom soup
1/2 lb. diced American cheese
1 lg. green pepper, diced
1 lg. onion, diced
2 c. milk (or more)

Cook macaroni in salt until tender. Fry sausage with green pepper and onion. Add flour to above and cook until thick. Add soup and milk, stir until heated. Put layer of macaroni in casserole then cheese then sauce. Bake at 325 degrees until slightly browned.