Growing up, I always requested that my grandma make this macaroni and cheese. It was a staple at all of our holiday get-togethers. Is it healthy? No, if anyone can find me a healthy, organic version of Velveeta, I’ll be eternally grateful. But it is the ultimate comfort food.
Although I’ll never be quite sure how my grandma made her version, I hope you’ll enjoy my take on this delicious macaroni and cheese dish.
- 2 links smoked sausage, Dearborn Brand or another high-quality variety
- 1 lb pasta shells
- 1 lb Velveeta, cubed
- 14.5 oz. can diced and peeled tomatoes
- 4 tbsp. salted butter
- 1/4 cup 2% milk
Preheat oven to 350 degrees. Boil a pot of water and cook pasta shells al dente. In a frying pan, cook sausage cut into 1/2″ pieces over medium heat until brown. Set aside.
While the pasta is cooking, coat a 9×13 glass baking dish with 4 tbsp. melted butter. Add the cooked shells to the dish. Pour milk over the pasta. Layer the cubed cheese and drained tomatoes. Top with the cooked smoked sausage.
Cover with foil and bake for 20 minutes, covered. Remove foil and bake for an additional 10 minutes.
Let the bake cool for about 5 minutes before serving.