Cheezy Macaroni and Little Smokies recipe

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Ingredients

1 (16 ounce) package elbow macaroni
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup milk
2 tablespoons dried minced onion flakes
1 (16 ounce) package little smokie sausages
8 ounces processed cheese, cubed
1 cup frozen diced carrots

Nutrition Info

530.3 calories
carbohydrate: 52 g
cholesterol: 62.3 mg
fat: 25.8 g
fiber: 2.7 g
protein: 21.2 g
saturatedFat: 10.8 g
servingSize: -
sodium: 1218.3 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water, bring to a boil, and stir in the macaroni. Return to a boil and cook the pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well.

  2. Whisk together the soup, milk, and onion flakes in a large saucepan over medium-low heat. Bring to a simmer, and stir in the sausage links, cheese, and carrots. Bring the mixture back to a boil, stirring frequently, until the cheese has melted and the mixture is bubbling.

  3. Stir in the hot cooked macaroni, and serve.

Recipe Yield

8 servings

Recipe Note

The combination of macaroni, cheese, little smokies, and carrots is awesome--my kids will even eat this, and that is saying something!

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