Ingredients
- 475 ml water
- 260 gr mild italian sausage
- 240 ml evaporated milk
- 240 ml chili sauce
- 210 gr dry elbow macaroni
- 55 gr mild cheddar cheese
- 34 gr green
- 30 gr onion
Combine sausage, bell pepper & onion in large skillet. Cook over medium-high heat until sausage no longer pink; drain. Stir in dry pasta and water. Cook stirring occasionally, for 2-3 minutes, or until mixture comes to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 14-16 minutes or until pasta is tender. Stir in evaporated milk and chili sauce. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
