thenextmile

12 ounces of spicy chicken sausage, chopped.
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
2 cups (8 ounces) shredded sharp cheddar cheese, divided.
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup (4 ounces)
1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small onion, cut into strips
2-3 handfulls of spinach

Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Remove sausage from pan and saute peppers and onions until tender. Remove peppers and onions from pot. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in 1 cup cheddar, monterey jack and cream cheese, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta, peppers and onions, sausage, and a few handfuls of fresh spinach. Place in 9×13 baking dish and top with 1 cup cheddar cheese. Bake for 20 minutes, or until cheese is melted. Garnish with parsley, if desired. Serve immediately. Yield 4 servings.