Cheezy Macaroni and Little Smokies

8 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

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

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

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
530 cal
27%

Fat
25.8 g
40%

Carbs
52 g
17%

Based on a 2,000 calorie diet

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Reviews (8)

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kimbermuffin

Nov. 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 mak..." See moree sure you have a few mouths to feed if you make this, next time I'll half the recipe."

mtt1220

Jun. 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...." See more"

aswan10

Dec. 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.). Th..." See moreis 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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