Servings: 4

12 oz. precooked smoked chicken or turkey sausage, halved lengthwise and sliced 1/4 inch thick (you can substitute cooked Italian sausage) 12 oz. precooked smoked chicken or turkey sausage, halved lengthwise and sliced ¼ inch thick (you can substitute cooked Italian sausage)
2 C. uncooked elbow macaroni 2 C. uncooked elbow macaroni
8 oz. cream cheese, cubed and softened 8 oz. cream cheese, cubed and softened
1 C. sliced olives 1 C. sliced olives
1 C. shredded mozzarella cheese 1 C. shredded mozzarella cheese
1 1/2 T. butter 1 ½ T. butter
1 1/2 T. flour 1 ½ T. flour
1 t. dried sage 1 t. dried sage
½ t. salt ½ t. salt
1/8 t. cayenne pepper ⅛ t. cayenne pepper
1 ½ C. milk 1 ½ C. milk
½ C. freshly grated parmesan cheese ½ C. freshly grated parmesan cheese

Cook elbow macaroni according to package directions but undercook the pasta by 1 to 2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix flour and spices together.
In a medium saucepan melt the butter, then whisk in flour and spices. Allow the flour/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the milk and stir until slightly thickened, this may take about 5 to 6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.
Pour into an 11x7-inch (or circular) lightly greased casserole dish. Bake covered at 350° F for 35 minutes. Remove cover and add tomato slices on top then sprinkle parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5 to 10 minutes before serving.