The deluxe macaroni and cheese recipe

I was feeling a little lonely and feeling that emptiness inside, so I went surfing the internet in search of something to fill this emptiness. What does a young male in the prime of his 40s search for on the internet when he feels lonely? A macaroni and cheese recipe of course! So this is what I came across... hope you enjoy it!

What you will need for this:

* 1 lb. dry macaroni elbows pasta
* 5 dried tomato sausages (or any other favorite flavor)
* 1/4 cup butter
* 1/4 cup flour
* 2 tablespoons Dijon mustard
* 2 cups milk
* 1 cup 15% cream
* 1 tablespoon hot pepper flakes
* 2 tablespoon extra-virgin olive oil
* 1 red pepper, seeds removed and diced
* 5-6 french shallots, peeled and diced
* 4 cloves garlic
* 10 dried tomatoes, sliced
* 3 cups grated cheese (can be more or less spicy cheese types, I leave it up to your taste here, I put half and half romano cheese and old cheddar)
* 1/3 cup italian spice breadcrumbs
* 2/3 cup grated old cheddar that will be used to grate this dish

Steps to make it:

* Boil the sausage for 10 minutes, then slice them into rolls and set aside.
* Boil the macaroni in water until very al dente (6-7 minutes), then drain. Do not cook them too much as they will cook more in the oven, and overcooked pasta is a big mistake.
* Pre-heat oven to 325 ˚F.
* Meanwhile, in a skillet, over medium-high heat pour in olive oil and brown the sausages and red pepper bits. Add french shallots and garlic and cook 1 minute. reserve.
* Making the bechamel: In a saucepan, melt butter, stir in flour and mustard and bring to heat 3 minutes on low heat (to make a roux), then add the milk and cream gradually, stirring constantly with a whisk. Add the hot pepper flakes and allow sauce to thicken during 2-3 minutes, stirring occasionally, until you get a thick sauce. Stir in the grated cheeses that were meant for the sauce, until all the cheese has melted.
* Grease a large oven-going lasagna pan, so portions come out nice and even...
* Pour the drained macaroni pasta in that lasagna pan, then pour in the bechamel and cheese sauce we just did and gently mix with a spatula, then stir in the mixture of sausage and peppers, and finally the dried tomatoes. Add salt and pepper to taste.
* Combine the breadcrumbs and cheddar cheese for grating together and sprinkle this over the top of our filled lasagna pan. Bake in the oven for about twenty minutes, or until top is golden brown and crispy (use broil setting from the oven to finish the grating if necessary).

Oh, and... bon appétit!