Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Butter a large casserole dish with 1 tablespoon of the butter and set aside.
  3. Bring a large pot of salted water to a boil.
  4. Add the macaroni and cook until al dente, about 10 minutes.
  5. Drain in a colander and rinse under cold running water.
  6. Drain well.
  7. In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered.
  8. Remove with a slotted spoon and drain on paper towels.
  9. Pour off all but 1 tablespoon of fat from the pan.
  10. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes.
  11. Add the garlic and anise seeds, and cook, stirring, for 1 minute.
  12. Remove from the heat.
  13. Melt the butter in a large, heavy saucepan over medium heat.
  14. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown.
  15. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes.
  16. Remove from the heat.
  17. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well.
  18. Add the noodles, cooked sausage and vegetables, and stir well to combine.
  19. Pour into the prepared baking dish.
  20. In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence.
  21. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
  22. Remove from the oven and let rest for 5 minutes before serving.