16 oz. of Macaroni Elbows
3 Sweet Italian Sausages, casings removed
8 oz. of Smokey Chipotle cream cheese spread
1 cup of low-fat milk
2 cups Shredded Four Cheese Mexican Blend
1 Roma Tomato, chopped
1/2 cup of sliced, canned jalapenos, chopped
2 scallions, finely chopped
1/4 cup(s) of finely chopped cilantro for garnish
In a large pot, bring 4 quarts of salted water to a boil. Add macaroni and boil for 6-8 minutes until soft. Drain pasta and set aside.
In a large, deep skillet, cook sausage on medium heat for 7-10 minutes, breaking it up into small bits as it cooks.
When the sausage is browned and cooked through, add the cream cheese and milk. Stir until sauce is thick and bubbly. Stir in cheese and mix until sauce is smooth and creamy.
In a large serving bowl, combine macaroni, cheese sauce, tomato, jalapeno, and scallions. Stir until all ingredients are combined. Garnish with cilantro and serve immediately.