Yield: 4 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Ingredients

• 1 tablespoon olive oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• ½ cup milk
• 8 ounces elbow macaroni
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

Instructions

• Heat olive oil in a large stockpot over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Stir in cheese until melted, about 2 minutes.