1 pound penne, mostaccioli or rotini pasta, uncooked

1 stick (1/2 cup) butter, divided
1 green bell pepper, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups milk
1 teaspoon salt
12 ounces (3 cups) Wisconsin Jalapeño Monterey Jack cheese, shredded, divided use
1 pound fully cooked kielbasa or summer sausage, cut into 1/2-inch chunks
1/2 cup dried breadcrumbs
Paprika (optional)

Cook pasta according to package directions. Meanwhile, set aside 2 tablespoons of the butter for topping. Melt remaining 6 tablespoons butter in a large saucepan. Add bell pepper and garlic; cook 5 minutes, stirring occasionally. Sprinkle vegetables with flour; cook and stir 1 minute. Add milk and salt; bring to a simmer. Simmer uncovered 2 minutes, stirring frequently. Remove from heat; stir in 2 cups of the cheese until melted. Drain pasta; return to pot. Add cheese sauce and sausage; mix well. Transfer to buttered 13 x 9-inch baking dish; top with remaining 1-cup cheese. Melt reserved 2 tablespoons butter; toss with breadcrumbs. Spoon breadcrumbs over pasta and sprinkle with paprika, if desired. Bake in a 350° F oven 30 to 35 minutes or until sauce is bubbly and breadcrumbs are golden brown.

Yield: 8 servings. (Recipe may be easily doubled using two baking dishes.)