Cheezy Macaroni and Little Smokies

Cheezy Macaroni and Little Smokies

10
Misty 0

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

Ingredients 25 m {{adjustedServings}} servings 530 cals

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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

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  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.
Tips & Tricks
Classic Macaroni and Cheese

This classic, hearty mac and cheese is super simple and really tasty.

Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

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Reviews 10

  1. 10 Ratings

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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
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
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.