Make mac 'n cheese that's not only ready in 30 minutes, it has a veggie and meat, too!
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
cups uncooked small pasta shells (8 oz)
cups frozen baby sweet peas
lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
cups shredded American-Cheddar cheese blend (8 oz)
tablespoons grated Parmesan cheese, if desired
In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat.
Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese.
The American cheese makes this dish smooth and creamy, while the Cheddar adds loads of flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 cups)
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.