if you like what you see...

Friday, May 10, 2013

Spicy Smoked Sausage Mac

(The recipe I am sharing is an adaptation of this recipe.)

This is one of our FAVORITES.
We have it all the time.
We have shared it with other families and they always ask for the recipe.
I hope you love it as much as we do!

Now don't go crinkling up your nose at the turkey smoked sausage...TRUST ME...it is delicious!! The best thing about this recipe is that it TASTES like you're indulging in something naughty while really it's actually quite good for you!

Spicy Smoked Sausage Mac

1T olive oil
1 lb smoked sausage
1 med onion, chopped
garlic powder OR minced fresh garlic clove
1 lb dry elbows (I use a box that is a little less than one pound so watch to make sure you don't need more liquid)
2 cans Rotel (or other chopped chilis & tomatoes) - NOT drained
4c chicken broth
1c nonfat greek yogurt
1c shredded cheese
large handful of chopped fresh baby spinach
salt & pepper to taste

Cut the smoked sausage into bite-sized pieces and cook with the olive oil over medium high heat (I use a large pot). The more color you allow the sausage to get, the more flavor your mac will have. Add the chopped onion and continue cooking until the onion is translucent. Add salt, pepper, and garlic powder or fresh minced garlic. Add the pasta and stir well, let it soak up all the oil and juices from the meat and onion. Add the Rotel and chicken broth. Cover and bring to a light boil. Allow to cook for 7-10 minutes, until the pasta is al dente. Remove from heat and stir in the yogurt. Add the cheese and stir until melty. Add the chopped spinach, stir to combine. Check to see if it needs more salt & pepper....SERVE and ENJOY!

(I use 1 can of mild Rotel and 1 can of original...2 cans of original makes it too spicy for me and Piper to enjoy! So use your own judgment and tastebuds to find the right amount of kick.)

1 comment:

Nikki Studebaker Barcus said...

Yum. This is going in my To Try file. And your photos are really nice and tempting.