Smoky Macaroni Recipe
Smoky Macaroni Recipe photo by Taste of Home

Smoky Macaroni Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
Originally published as Smoky Macaroni in Quick Cooking January/February 1999, p10

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.

Full-Bodied White Wine

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

Reviews for Smoky Macaroni

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 21, 2012

"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."

MY REVIEW
Reviewed May. 28, 2009

"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."

MY REVIEW
Reviewed May. 1, 2009 Edited Nov. 21, 2012

"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."

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