Macaroni Sausage Supper Recipe
Macaroni Sausage Supper Recipe photo by Taste of Home

Macaroni Sausage Supper Recipe

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Joyce Clauson and her husband chase winter’s chill in Wisconsin Rapids, Wisconsin with this hearty and delicious casserole that’s been a family favorite for decades. TIP: “Sometimes I add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition,” Joyce says. She heats up leftover soup for lunch next day.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings


  • 3/4 cup uncooked elbow macaroni
  • 1/3 pound bulk Italian sausage
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped green pepper
  • 1/4 cup sliced ripe olives, drained
  • 2/3 cup condensed cream of mushroom soup, undiluted
  • 1/4 cup 2% milk
  • 1/8 teaspoon pepper
  • 2 ounces process cheese (Velveeta)

Nutritional Facts

1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.


  1. Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
  2. Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
  3. In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture.
  4. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Originally published as Macaroni Sausage Supper in Cooking for 2 Winter 2007, p17

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Reviewed Aug. 20, 2015

"I usually do not like mac & cheese for dinner, I think of it for my children's lunch. I was looking for something different for dinner and found this recipe. As is, it is wonderful, delicious, filling and mouth watering to eat. I used half Italian and hot Italian bulk sausage (because I had a bit of each on hand). The rest of the ingredients just made it more special. I have passed this along to my friends and they feel the same about it. Thank you for sharing Joyce Clauson."

Reviewed Feb. 13, 2015

"Absolutely wonderful! One of the best dishes in my recipe file and so easy to put together!"

Reviewed Mar. 31, 2011

"This recipe is delicious! So much flavor added to a classic dish of macaroni and cheese. I will definitely be making this again."

Reviewed Feb. 25, 2009

"This is really good! I also made this for a large group by doubling everthing and using a third can of the spicy fiesta cream soup and adding green chilies."

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