Ingredients
2 cups uncooked elbow macaroni1 pound bulk pork sausage1 can (14-1/2 ounces) diced tomatoes, undrained1 cup sauerkraut1 teaspoon sugar4 to 5 tablespoons shredded cheddar cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes.
Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
