Cook one 8-oz. package elbow macaroni in salted water about 8 minutes; drain well. Brown 1 pound bulk sausage and drain off excess fat.
Sauté 1/2 cup chopped onion
1/2 cup green pepper strips in 2 tablespoons sausage fat. (Or spray frying pan with spray butter.)
Stir in 3 tablespoons flour,
1/2 teaspoon salt.
Slowly add 2 cups milk; cook over low heat, stirring until mixture has thickened. Add 1/2 the sausage and
1 1/2 cups shredded cheddar cheese.
Combine this with the macaroni.
Pour into a greased casserole. Top with remaining sausage and 1/2 cup cheese. Bake at 400 degrees F. for 25 minutes, until heated through and top has browned.