Smoky Macaroni

Name: Smoky Macaroni
Prep time: 25 min
Total time: 25 min
Yield: 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 Velveeta, cut into 1/2-inch cubes; 1 cup frozen peas; 4 cups cooked elbow macaroni

"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."

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 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 until cheese is melted, 5-10 minutes, stirring occasionally. Add macaroni; cook until heated through, 5-10 minutes longer.

Nutrition Facts

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

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

Reviews

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Average Rating:

laura70

Mar 21, 2015

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

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

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

May 1, 2009

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.