Now that it’s getting colder, I’m getting out all my comfort food recipes. This is a good one!
I really like the addition of the tomatoes and basil, it gives it a good flavor. Also, this is a very quick recipe to throw together if you have everything on hand. It could become a new winter favorite in your household!
2 cups dry elbow macaroni
1 can (12 fl. oz.) evaporated lowfat 2% milk
8-oz pkg shredded Italian-style 4- or 5-cheese blend
6 oz fully-cooked Italian-seasoned chicken sausage, cut into slices
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup cherry tomatoes, cut in half
2 Tbsp basil **I used dry basil**
Prepare pasta according to package directions; drain.
Meanwhile, combine evaporated milk, cheese, sausage, garlic powder and black pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
Add pasta to cheese sauce; stir until combined. Add tomatoes and basil; stir gently until mixed in.