Sausage, Tomato, Macaroni and Cheese Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love Mac and Cheese with tomatoes. Using Rotel tomatoes adds a touch of heat and the sausage enriches the other ingredients. Ingredients:
1 lb bulk breakfast sausage |
1 1/2 cups milk |
1 lb pasteurized processed cheddar cheese, cut into cubes |
1 (14 1/2 ounce) can rotel tomatoes |
12 ounces uncooked elbow macaroni |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Grease a 2 quart shallow casserole.
3. Heat water for the macaroni.
4. Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
5. Pour into a colander to drain.
6. Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
7. Stir in the sausage and tomatoes and remove from the heat.
8. Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
9. Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
10. Let stand 5-10 minutes before serving.
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