Ingredients

• 1 teaspoon butter
• 3 teaspoons olive oil , divided, or more as needed
• 3 cups elbow macaroni
• 1 pound smoked beef sausage , cut into bite-size pieces
• 2 , 14.5 ounce
• 1 sweet onion , diced small
• 2 ounces shredded sharp Cheddar cheese
• 2 ounces shredded Monterey Jack cheese
• 1 teaspoon dried parsley flakes
• 0.25 teaspoons onion powder , or more to taste
• 0.25 teaspoons garlic powder , or more to taste
• salt and ground black pepper to taste
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter and 1 teaspoon oil.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
3. 3 Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, remaining 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish, increase heat to 425 degrees F (220 degrees C), and bake until sauce is bubbly, and top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Nutrition per serving