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Smoky Macaroni Recipe

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"Our two grandsons love macaroni and cheese," writes Perlene Hoekema of Lynden, Washington. "When they're hungry, I can have this tasty variation - with little sausages that are just their size - ready in about 20 minutes."

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Smoky Macaroni Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

25 25

Ingredients

1/4 cup chopped sweet red pepper
2 tablespoons chopped onion
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup milk
1 package (16 ounces) miniature smoked sausage links
8 ounces process cheese (Velveeta), cut into 1/2-inch cubes
1 cup frozen peas
4 cups cooked elbow macaroni

Directions

In a nonstick skillet, saute 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 407 calories, 26 g fat (11 g saturated fat), 63 mg cholesterol, 1,244 mg sodium, 27 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Smoky Macaroni in Quick Cooking January/February 1999, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Smoky Macaroni

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Reviewed on Nov. 21, 2012 by Joscy

Have made this dish time and time again, with satisfying results. My grandson loves hot dogs (beef franks) so just may have to make for him.

Reviewed on May. 28, 2009 by jessicastant

This ws very good and very easy. I used fiesta nacho cheese instead of the cheddar cheese soup. I then eliminated the onions and peppers.

Reviewed on May. 01, 2009 by Joscy

This recipe looks interesting, one I'll have to try soon. I have found every recipe Mrs. Hoekema submits is a classic. Thank you very much for sharing your recipe. Sincerely, Kathy Joscelyn in Oxford, NY.