This is my version of a glorified macaroni and cheese dish.  The addition of our Silver Creek summer sausage adds just the right seasoning.  You can choose to use original or jalapeno cheddar, but I prefer to use a blend of both.

Yields approximately 10 servings

Ingredients

16 oz mini penne pasta, uncooked

2-16 oz jars cheese sauce of your choice

3 cups of diced Silver Creek summer sausage

4 cups broccoli flowerets

1 tsp oil

Instructions

Cut summer sausage into bite sized pieces, set aside

Wash and cut broccoli into bite sized pieces, steam until for tender

Cook pasta in a large pot, per package instructions. (I use 1 tsp of oil in water during cooking and only cook until tender, not mushy, about 9 minutes)

Rinse cooked pasta and return to the large pot. Blend in summer sausage, broccoli, and cheese sauce until well mixed. Pour into a prepared 9 x 13 pan and bake at 350 until heated through. About 20 mins or so depending on your oven.

Silver Creek Summer Sausage (nutrition info located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.