Ingredients
Scale
- 1 pound smoked sausage, sliced
- 8 ounces elbow macaroni
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup BBQ sauce
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the sliced smoked sausage and brown for about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper. Cook for another minute until fragrant.
- Mix in the elbow macaroni and chicken broth; bring to a boil. Cover and simmer for 8-10 minutes until the pasta is al dente.
- Incorporate the whole milk, BBQ sauce, and shredded cheddar cheese. Stir until melted and creamy, about 2-3 minutes.
- Serve hot, optionally garnished with chopped green onions.
Notes
For extra flavor, you can add more BBQ sauce or mix in different types of cheese. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg