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Mac and Cheese Shells with Sausage

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By Betty Crocker Kitchens
Updated Sep 27, 2013
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Make mac 'n cheese that's not only ready in 30 minutes, it has a veggie and meat, too!

Mac and Cheese Shells with Sausage

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 2 cups uncooked small pasta shells (8 oz)
  • 1 1/2 cups frozen baby sweet peas
  • 1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
  • 2 cups shredded American-Cheddar cheese blend (8 oz)
  • 3 tablespoons grated Parmesan cheese, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese.

Nutrition

740 Calories
37g Total Fat
35g Protein
66g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/2 cups)
Calories
740
Calories from Fat
340
Total Fat
37g
57%
Saturated Fat
19g
95%
Trans Fat
1g
Cholesterol
90mg
30%
Sodium
1450mg
61%
Potassium
270mg
8%
Total Carbohydrate
66g
22%
Dietary Fiber
5g
20%
Sugars
7g
Protein
35g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
35%
35%
Iron
25%
25%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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