PENNE WITH BIG AND MEATY SAUCE

Ingredients:

300	grams	penne pasta, cooked according to package directions
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, divided
1	pc	onion, chopped
1/2	kg	PUREFOODS JUMBO HOTDOGS, sliced diagonally 1" thick
1	cup	red and green bell peppers, cut into strips
1	cup	sliced button mushrooms
1	pc	beef bouillon cube, dissolved in 1 cup of water
2	cup	water
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1	cup	MAGNOLIA FULL CREAM MILK
		salt and pepper to taste
1	cup	MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

In a saucepan, melt 1/4 cup butter. Sauté onions, hotdogs, bell peppers and mushrooms. Cook for 5 minutes over moderate heat. Transfer mixture in a bowl and set aside.
Using the same pan, melt 1/4 cup butter. Add flour and whisk together to form a roux. Slowly pour in beef broth while mixing. Add milk and continue to cook, stirring constantly over moderate heat. Continue to cook until sauce is slightly thick. Add cooked hotdog-vegetable mixture and mix well. Season with salt and pepper. Remove from heat and pour sauce on top of cooked pasta. Top with grated cheese.

Makes 6 servings.

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