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Ingredients

2 cups elbow macaroni 1 tablespoon butter, or to taste 1 (1 pound) package smoked sausage, sliced ½ cup diced onion 1 (14.5 ounce) can diced tomatoes ½ cup diced green bell pepper ½ cup diced yellow bell pepper ½ cup diced orange bell pepper ½ cup diced red bell pepper 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon dried oregano 12 ounces processed cheese food (such as Velveeta®), cut into 1/2-inch cubes

Nutrition Info

495.4 calories carbohydrate: 29.2 g cholesterol: 76 mg fat: 30.5 g fiber: 2.2 g protein: 24.7 g saturatedFat: 13.7 g servingSize: - sodium: 1476.4 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes, drain.
Melt butter in a separate pot over medium heat. Cook and stir sausage and onion in melted butter until the onion is translucent, 5 to 7 minutes.
Stir tomatoes, green bell pepper, yellow bell pepper, orange bell pepper, red bell pepper, basil, thyme, and oregano into the sausage mixture, continue to cook and stir until the peppers have softened, 5 to 7 minutes. Add drained macaroni, bring to a simmer and cook another 5 minutes. Pour the mixture into a 2-quart casserole dish and top with cheese cubes.
Bake in preheated oven until the cheese has melted, about 5 minutes. Stir melted cheese through the macaroni mixture, pat the mixture down into a flat layer, and continue baking until heated through, 10 to 15 minutes more.

8 servings

Tasty treat we tried out, inspired by a recipe found up here.