-
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.
