White Mac and Peas
8oz lite cream cheese
4oz Velveeta cheese
1/2c milk (I use skim)
1c shredded Italian cheese blend
1/2c Whole wheat seasoned bread crumbs
1 box Whole grain Rotini pasta
4 Large Italian Chicken Sausage
15oz can sweet peas
Preheat your oven to 425. Cook your rotini or other pasta of your choice to your desired tenderness, drain and set aside. Cut the sausage lengthwise and then slice, resulting in half moons. Most chicken sausage is already cooked through but I like to brown them up a bit in a saute pan, so if you wish to do this also, now is the time. In a small saucepan melt the cream cheese and Velveeta until smooth, add the milk and 1/2c of the shredded cheese. Mix together the cooked pasta and sausage, and add the peas. Pour the cheese mixture on top and mix together. Lay this mixture in a rectangular casserole pan and top with the remaining 1/2c of shredded cheese and the breadcrumbs.
Bake in your preheated oven for 10-15 minutes until it's melty enough for you. Enjoy!