Smoky macaroni
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped sweet red pepper |
| 2 | tablespoons | Chopped onion |
| 1 | can | (10 3/4 oz.) condensed cheddar cheese soup, undiluted |
| 1 | cup | Milk |
| 1 | pack | (16 oz.) miniature smoked sausage links |
| 8 | ounces | Process American cheese, cut into 1/2 inch cubes |
| 1 | cup | Frozen peas |
| 4 | cups | Cooked elbow macaroni |
Directions
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. Typed in MMFormat by cjhartlin@...
Source: Quick Cooking
Posted to MM-Recipes Digest V4 #3 by "Cindy Hartlin" <cjhartlin@...> on Jan 11, 1999