Bison Macaroni


  • 2 cups dried elbow macaroni
  • 1/2 cup chopped green pepper or frozen peas
  • 2 tablespoons butter
  • 1/3 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper
  • 2 cups milk
  • 1 1/2 cups shredded American and Cheddar cheese blend
  • 1 cup shredded part-skim mozzarella cheese
  • 4 ounces bison sausage, chopped


  • 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 sausage into the pasta. Heat through.

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