Ingredients
1 pound bulk Italian sausage1/4 cup chopped onion2 tablespoons chopped green pepper2 tablespoons chopped sweet red pepper2 cups uncooked elbow macaroni2 cups water1 cup chili sauce1 can (5 ounces) evaporated milk1/2 cup shredded cheddar cheese
Preparation
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; heat through.
Remove from the heat. Sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.
