Lisas' Italian Macaroni & Cheese

This Italian mac and cheese takes the comfort food classic and gives it a sausage-and-tomato twist. Cooked elbow macaroni, crumbled Italian sausage, diced canned tomatoes, and cubed Velveeta get combined in a baking dish, then topped with sliced cheese and baked until bubbly and lightly browned.

Five ingredients. That’s the whole list. The Velveeta melts into the tomato liquid and pasta, creating a creamy sauce without needing a roux or béchamel. The Italian sausage brings its own seasoning to the party, so there’s no need for extra spices.

This is the kind of casserole that goes from pantry to oven in 15 minutes of active work, then bakes hands-off while you do something else.

Kitchen Tips

• Cook the macaroni to al dente as directed. It keeps cooking in the oven for 30 to 45 minutes, so overdone pasta turns to mush.
• Cube the Velveeta small so it melts evenly through the casserole. Big chunks leave pockets of un-melted cheese.
• Drain the sausage well after cooking. Excess grease will pool on top of the casserole.
• The sliced cheese on top should cover the surface completely for an even, golden crust.

Variations

• Spicy kick: Use hot Italian sausage and add a can of Rotel (diced tomatoes with green chiles) instead of plain diced tomatoes.
• Breadcrumb crust: Scatter buttered Italian breadcrumbs over the cheese layer for extra crunch.