Description
My version of my grandmother’s layered elbow, smoked sausage, stewed tomato, and cheese casserole.
Ingredients
- 1 teaspoon butter
- 1 teaspoon olive oil
- 3 cups elbow macaroni
- 1 pound smoked beef sausage, cut into bite-size pieces
- 2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
- 1 sweet onion, diced small
- 2 ounces shredded sharp Cheddar cheese
- 2 ounces shredded Monterey Jack cheese
- 2 teaspoons olive oil, or more to taste
- 1 teaspoon dried parsley flakes
- ¼ teaspoon onion powder, or more to taste
- ¼ teaspoon garlic powder, or more to taste
- salt and ground black pepper to taste
- 1 (8 ounce) package shredded American cheese (such as Kraft® Melts)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish with butter and 1 teaspoon oil.
- 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
- about 8 minutes. Drain.
- Stir sausage
- tomatoes and reserved juice
- onion
- Cheddar cheese
- Monterey Jack cheese
- remaining 2 teaspoons olive oil
- parsley
- onion powder
- garlic powder
- salt
- and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish
- sprinkle with American cheese
- and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish
- increase heat to 425 degrees F (220 degrees C)
- and bake until sauce is bubbly
- and top is golden brown
- about 15 minutes. Cool for 15 minutes before serving.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 12