Instructions: Heat cooking wine in a large nonstick skillet over medium heat. Add onion,
green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes.

Add water, stewed tomatoes, and barbecue sauce. When mixture boils, stir in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15
minutes.

Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and let stand 5 minutes to allow cheese to melt.

Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed. The rest can be done very quickly.

NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.