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Cheezy Macaroni and Little Smokies

Cheezy Macaroni and Little Smokies

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Misty

Misty

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kimbermuffin
8

kimbermuffin

11/17/2009

This was very good. I didn't have frozen carrots so I used canned and it still turned out fine. I also added a dash of garlic and onion powder in place of the minced onion. This dish made a lot so make sure you have a few mouths to feed if you make this, next time I'll half the recipe.

mtt1220
7

mtt1220

6/16/2009

The onion was a littel bit much. I would use garlic powder instead, in a smaller quantity. My children LOVED this...even the super-picky 8-year old! I will make it again.

aswan10
6

aswan10

12/23/2011

It was good. My mom always made homemade mac 'n cheese with just velveeta, butter, and milk, but I never liked it. Nowadays, if I make it homemade, I use various cheeses (cojack, cheddar, etc.). This was really good though. I had fresh carrots that I boiled for a bit before putting it in the cheese mixture. I used onion powder and garlic powder rather than flakes, which I don't have anyways. I added some of the carrot water to the cheese mixture. I used cheddar, extra sharp cheddar, and generic velveeta. After two of us eating this (technically 3 I guess since I'm prego), there was A LOT leftover. I'm a VERY pick 23-year old and wasn't sure about the carrot thing. I'm glad I tried it. This is a keeper.

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