Smoky Macaroni

1/4 c chopped red pepper
2 tbsp chopped onion
1 can cheddar cheese soup
1 c milk
1 pkg (16 oz) miniature smoked sausage links
8 oz American cheese, cut into 1/2 inch cubes
1 c frozen peas
4 c cooked elbow macaroni

In a nonstick skillet, sauté red pepper and onion until tender. Combine soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce heat; simmer, uncovered for 5-10 minutes or until the cheese is melted, stirring occasionally. Add the macaroni; cook 5-10 minutes longer or until heated through.