Cheesy Sausage Macaroni
This cheesy sausage pasta is packed with smoky flavor and loaded with sausage, lots of cheese, zesty seasonings, and elbow macaroni in a cheesy sauce.
Servings: 6 Servings
Ingredients
- 1 pound sausage kielbasa, cut ¼" thick then cut each piece into 4
- 12 ounce elbow macaroni
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon Slap ya mama® seasoning
- 1 teaspoon pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 10.5 oz cheddar cheese soup, I used half a can
- 1 cup sharp cheddar cheese
- ½ cup water, may need more, use ⅛ cup at a time
Instructions
- In a Dutch oven or large pot, add cut sausages with about ½ cup of water (might need to add more water as sausage browns. Add ⅛ of a cup at a time).
- Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent.
- In a large pot, bring water to a boil and cook pasta according to package directions for al dente. Drain and set aside.
- After the sausage has browned and the onions are translucent, pour chicken broth, heavy cream, ½ can of cheddar cheese soup, seasoning and pepper into the pot. Stir.
- Cook over low heat just until mixture starts to boil. Turn off heat, add pasta and cheese to the pot.
- Stir until combined, and add additional cheddar cheese on top, if desired. Serve and enjoy.
Notes
- If you want more color on your sausage, cook it for a couple of minutes longer after the water evaporates.
- Keep the heat on low when making the sauce. Don't try to speed it up by using higher heat, or you could curdle your sauce.
- To ensure your noodles only cook to al dente, you can rinse them in cold water to stop the cooking process.