3 boxes macaroni and cheese
1 stick butter
1/4 cup milk
1 pkg brats
1 can stewed tomatoes
1 green pepper
1 lrg onion
1/2 cup Colby Jack shredded cheese
fresh basil
italian seasoning
garlic salt
pepper

In a large saucepan, cook macaroni until al-denté; drain and add butter.

In a skillet, brown the brats and cook til done. Let cool.

Cut up the brats to 1/4 inch pieces and stir into the macaroni. Add cheese sauce and stir until well mixed adding the milk to hydrate the cheese mix.

Dice the onion and pepper and add them and the can of drained stewed tomatoes to the pot. Stir until well mixed. Add the basil, garlic salt and pepper, to taste.

Preheat oven to 350°F.

Pour mixture into a medium baking pan, spread shredded cheese evenly over top and sprinkle Italian seasoning on top.

Bake for 30 minutes in oven. Let cool.

Enjoy!

Submitted by: gina mcwilliams