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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Our two grandsons love macaroni and cheese, writes Perlene Hoekema of Lynden, Washington. When they're hungry, I can have this tasty variation - with little sausages that are just their size - ready in about 20 minutes. Ingredients:
1/4 cup chopped sweet red pepper |
2 tablespoons chopped onion |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 cup milk |
1 package (16 ounces) miniature smoked sausage links |
8 ounces process cheese (velveeta), cut into 1/2-inch cubes |
1 cup frozen peas |
4 cups cooked elbow macaroni |
Directions:
1. In a nonstick skillet, saute red pepper and onion until tender. Combine soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce heat; simmer, uncovered, for 5-10 minutes or until the cheese is melted, stirring occasionally. Add the macaroni; cook 5-10 minutes longer or until heated through. Yield: 6-8 servings.
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