Creamy Cheesy Chipotle Pasta & Beef Smokies

Carol Reams


We love just about anything with cheese, great things can happen when you explore the cheese world, but certain old favorites like Mac & Cheese opens lots of options to play around with when you find new spices or savory ingredients like chipotle peppers in adobo sauce and borrow an old favorite like the french fried onions used in the traditional green bean casserole dish.

★★★★★ 1 vote
30 Min
30 Min


1/2 box
pasta of choice, i used penne rigate, boiled el dante, and drained
1/2 box
velveeta, cubed
minced chipotle peppers in adobo sauce
1 12 oz
can evaporated milk
1/2 stick
butter or margarine
2 c
shredded cheddar cheese
1 13 oz
package beef little smokie sausages
1/2 6oz can(s)
french fried onions
black pepper to taste, i used a couple good twists of fresh ground black pepper corns


1preheat oven to 375 degrees
2In a large non-stick pan, bring 1/2 the pan deep of water to a boil, add approximately 1/2 box of sturdy pasta of your choice. I used the penne rigate because it holds onto sauce well. Boil until pasta is done, but not overcooked. About 10 minutes. Drain, rinse, and return to non-stick pan.
3Add the cheeses, butter, canned milk, minced chipotle peppers, and ground black pepper to the non-stick pan and heat on medium until the cheeses start melting. If mixture is too thick [stringy cheesy] add some water to smooth it out. Stir in the little beef smokie links and 1/2 can of french fried onions. Check your cheese sauce taste and adjust to suit you, if still too thick, add a little water. Spoon mixture into a 13 X 9 baking dish liberally sprayed with pan pal.
4Bake in preheated oven to 375 degrees 30 minutes. Serve hot, but let rest 5-10 minutes before serving.

About this Recipe

Course/Dish: Pasta
Other Tag: Quick & Easy