Sausage Macaroni Skillet (TNT)

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Sausage Macaroni Skillet (TNT)

 (Taste of Home magazine)

Evaporated milk and chili sauce lend a touch of creamy sweetness that kids of all ages will really go for in this comforting and hearty skillet meal.
5 Servings;  Prep/Total Time: 30 min.

Ingredients
1 pound bulk Johnsonville® Italian Ground Sausage
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
2 cups uncooked elbow macaroni
2 cups water
1 cup chili sauce
1 can (5 ounces) evaporated milk (see comment below for using heavy cream instead)
1/2 cup shredded cheddar cheese

In a large skillet, cook the sausage, onion and peppers over medium heat until meat is no longer pink; drain. Add macaroni and water.  Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until macaroni is tender. Stir in chili sauce and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.  Remove from the heat. Sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted. Yield: 5 servings.
 
Comment: How to Substitute evaporated milk with heavy cream: For 12 ounces of evaporated milk, combine 3 ounces of whole milk and 9 ounces of heavy cream.

Gail's Notes:  This was quick, easy, inexpensive, and tasty! I recommend trying this recipe, especially if you are a fan of mac and cheese!  

Comments

Gail Hurt said…
I just made this again today for dinner and it's just as good as ever! I added some chopped mushrooms with the veggies and sausage--really great idea if I say so myself (and I do!). If you love Italian Sausage and you love mac 'n' cheese, this might be just the recipe you will love!
March 24, 2013 at 5:16 PM
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