| 1 box | BARILLA Elbows |
| 6 cups | milk |
| 6 tablespoons | butter |
| 6 tablespoons | flour |
| 1 pound | Italian sausage |
| 2 | leeks, cleaned, chopped |
| 4 large | artichokes, cleaned and choke removed |
| 2 tablespoons | Italian parsley, chopped |
| 1 cup | Parmigiano cheese, grated and divided |
HEAT milk in a small saucepan and bring to boil.
MELT butter in a separate medium saucepan. Stir in flour and cook for two minutes.
WHISK in milk and bring to a boil. Remove from heat. Season the mixture (béchamel sauce) with ½ cup Parmigiano cheese, salt and pepper.
BRING a large pot of water to a boil.
REMOVE casing from sausage and brown in a large skillet. Add leeks and sliced artichokes. Cook for 3-5 minutes or until tender and add to sauce.
COOK pasta two minutes less the recommended cooking time. Drain, toss with the sauce and place in a 13 x 9 baking dish. Sprinkle with the remaining cheese.
BAKE for 25 minutes at 350F.