White Pattern

Mamas Smoking Macaroni and Cheese

Get some spicy sausage mac and cheese by adding Hillshire Farm® Smoked Sausage and Monterey jack cheese with fiery jalapeño peppers.

Hot Smoked Sausage
  • 15min
  • 30min
  • 6
  • 6
  • 1 package Hot Smoked Sausage
  • 2 cups uncooked macaroni (about 8 ounces)
  • 1 bar (8 ounces) sharp Cheddar cheese
  • 1 bar (8 ounces) Monterey Jack cheese with jalapeño peppers
  • 1/4 cup butter or margarine
  • 1 cup heavy cream
  1. Preheat oven to 350°F.  Cut sausage into ½” cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage to skillet and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.  Remove sausage from skillet; keep warm.
  2. Cook macaroni according to package directions.  Drain, rinse and keep warm.
  3. Shred both types of cheese and toss together in a bowl.  Remove ½ cup of cheese for topping and set aside.  Melt butter in saucepan over medium heat.  Stir in combined cheeses and heavy cream; stir constantly until cheese melts and sauce is smooth.
  4. Stir in sausage and cooked macaroni.  Pour mixture into a greased 2-quart baking dish.  Sprinkle reserved ½ cup of cheese over top.  Bake 20-25 minutes or until edges are bubbling.