Smoky Macaroni Recipe
Smoky Macaroni Recipe photo by Taste of Home
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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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 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 each: 407 calories, 26g fat (11g saturated fat), 63mg cholesterol, 1244mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 19g protein.


  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

Full-Bodied White Wine

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

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laura70 User ID: 10385 223264
Reviewed Mar. 21, 2015

"Good stuff for when you want something a little different than the usual mac and cheese and on the cheap."

Joscy User ID: 2694585 50423
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."

jessicastant User ID: 1945813 23202
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."

Joscy User ID: 2694585 27079
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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