1 lb. Bob Evans special seasonings roll sausage
1 1/2 c. milk
12 oz. pasteurized processed Cheddar cheese, cut into cubes
1/2 c. Dijon mustard
1 c. diced fresh or drained canned tomatoes
1 c. sliced mushrooms
1/3 c. sliced green onions
1/8 tsp. cayenne pepper
12 oz. uncooked elbow macaroni
2 tbsp. grated Parmesan cheese

Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, Cheddar cheese and mustard in medium saucepan. Cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions. Drain. Combine hot macaroni and cheese mixture in large bowl. Toss until well coated. Spoon into greased 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir. Sprinkle with Parmesan cheese.

Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.

Makes 6 to 8 servings.