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Mama’s Sausage Macaroni

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This is a meal that my mom would make when I was growing up – I remember it very fondly…it might be one of my favorite meals of ALL TIME. Not only is it delicious, but it’s so easy and takes very few ingredients. I’ve never been able to post it before, because she didn’t really have a concrete recipe. So since we’re staying here for now, I ordered asked her to make it so I could take photos and write down measurements. It’s a thing of beauty.

First, you’ll need a pound of sausage. You can use any type that you like. We used home-canned sausage because that’s our favorite…the store variety doesn’t even compare in my eyes, because this is what I was raised on. Our family orders a pig from a local farmer and then we have it processed into sausage – we pick it up and then mom fixes some into patties for the freezer and she cans the rest. I wanted to help her with the last pig, but I was still feeling rather pukey so she did it all. Home-canned sausage is so good it’ll make you slap your mama.

Note: I didn’t slap my mama while making this dish.

When you’re browning your sausage, you’ll also want to throw some onion in there to brown too. I think it was about 1 cup, finely chopped. You don’t want the chunks too big – trust me on this one.

While all this is going on, you’ll want to be cooking your noodles. We like macaroni. It just seems to work the best for this dish…and I like going with what I KNOW works. If something is good, just don’t mess with it. This is a public service announcement. Amen. Cook 2 cups of dry noodles, which will equal out to about 4 cups cooked. Make sure to cook the noodles al dente – that’s important…they will continue cooking in the oven and soak up some of your liquid…you need that soakage.

When your sausage and onions are browned, you can add the tomatoes. We used one quart of home-canned tomatoes – so that’s 32 ounces if you’re using tomatoes from the store (you could make do with two 14.5 ounce cans).

Add the macaroni to the sausage mixture and warm it until the tomatoes are hot. It should look VERY juicy…the pasta will soak up the juice while it bakes, making it into a work of art. If it’s not juicy enough, add some tomato juice. Use this picture as your judge for how it should look. (Click thumbnails to enlarge.)

Notice that I didn’t add any salt or pepper. Why? The sausage is already seasoned and the tomatoes are canned with a bit of salt. That’s enough for us – but you might want to taste it before you bake it to make sure it’s up to par with your family.

Pour it into a 9×13 glass dish (greased) and bake at 350 degrees for about 30 minutes. If it still looks too juicy after that, you can bake it up to 45 minutes total.

See…all the juice is gone – left behind is a masterpiece…comfort food at its finest. Folks, I’m telling you…don’t miss out on making this. And when you make it, invite me to dinner.

Note – EXCELLENT leftover for lunch…if there is any leftover. I have my doubts.

*This post is linked at Tuesdays at the Table on All The Small Stuff, at Tip Me Tuesday on Tip Junkie, at Homestead Barn Hop at The Prairie Homestead, Make Your Own Monday at Nourishing Treasures, at Real Food 101 at Ruth’s Real Food, at Full Plate Thursday on Miz Helen’s Country Cottage, at Healthy 2Day Wednesday on Quick Easy Cheap and Healthy, at Frugal Days Sustainable Ways at Frugally Sustainable, at Cooking Thursday on Diary of a Stay At Home Mom, Pennywise Platter on The Nourishing Gourmet, at Simple Lives Thursday on GNOWFGLINS, at Think Pink Sunday on Flamingo Toes, at Proverbs 31 Thursday Link Up at Raising Mighty Arrows, and at Fat Tuesday on Real Food Forager.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. What? No cheese? :)

  2. Sounds great!!! Will have to try this! Thank you for sharing.
    How are you feeling? How is the house hunting going?
    Blessings to you!!

    • I’m feeling MUCH better!!! :-) Life is a lot easier now. Trying to zero in on a house, but we’re still here at Mama’s. Thanks!

  3. If it didn’t make you slap your mama, what makes you think I’d slap mine? You think you’re better than me?? HUH? 😉 This sounds so good.

  4. This may be a silly question, but if you’re not using your own, home-canned tomatoes, what kind do I buy? Stewed? Diced? Crushed? My family is not a big fan of big chunks of tomato in foods, so can I use crushed or petite diced? This sounds so good, and I like that it’s dairy-free, since I’m not eating dairy right now!

    • Anything goes! :-) Any type you want to use will work just fine.

    • Stacey,

      My husbands family makes a variation of this and I had to learn to cook it just like his dad did because it is one of his favorites. We do all of ours in a cast iron skillet however. The main difference is that we use hamburger meat instead of sausage and since his family doesnt really like chunks of tomatoes they always used a large can of tomato soup. For sides with this they always make mashed potatoes, corn, and rolls.

      • I’m not a fan of canned tomato soup – no idea why…I’m weird like that. :-) We tried it with hamburger, but we prefer the sausage. Those are great sides though! Yummo!
        My mom doesn’t like chunky tomatoes either…but by the time we stir it up they get crushed – similar to crushed tomatoes from the store. But I think that’s just because home canned tomatoes are pretty soft. *Drool*

  5. Christy Bailey says:

    My husband taught me a chopped suey recipe that is easy and yummy.

    A pack of browned hamburger
    1 can of tomato soup
    1 cup of pasta (spirals or macaroni work best)
    parmesan cheese to taste

    Boil noodles and then mix all ingredients. Do not add anything to the soup, just scoop it out from the can.

    I thought it sounded horrible, then tried it one day…

    I am going to try your mama’s recipe too.
    Christy B

    • I’ve seen those types of recipes, but I have never made one though – not a huge fan of canned tomato soup. I hope you enjoy Mama’s version! :-) Isn’t it funny how some stuff sounds horrible but tastes so stinkin’ delicious?

  6. Sounds really good – I am just getting into canning and am looking for good resources – is there a particular book you or your mom would recommend? The canned sausage sounds very interesting. I’m enjoying your blog – thanks for sharing.

  7. Wow… this is super simple. Love it. Can you make it with rice noodles?

  8. Yep, I definitely need to make this. I love a good baked pasta dish. :-) Thanks for sharing with Tuesdays at the Table!

  9. Stacy, how exciting for you to be able to post your Mom’s Sausage Macaroni. It looks like an awesome recipe, I just love family recipes that float in someones head until a daughter comes along and writes it down. It is a wonderful memory! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Hi Stacy, visiting from Tuesdays at the Table. This sounds as if it would be bland, though I’m assuming that the sausage is where all of the sesoning comes from. I want to ask about the canning of sausage, as I have never heard of “canning” your own meats. Is it cooked first or raw? And do you always use your own “special” version from the butchered pig? Or do you have a brand to use in place of the butchers? Hoping to hear back from you to learn more. Thanks and have a great upcoming week.

    • Carla, our family orders a pig from a local farmer. He also does his own seasoning and curing of meats. When we get it, it’s raw. We cold pack it into canning jars and process that way – so it does get cooked a little bit. However, we scoop it out of the jar and fry it in the skillet when we’re ready.
      It does seem like it might be bland….but the sausage works magic and it’s anything but bland! :-)
      It’s the BEST sausage ever. We use it for gravy and eggs and recipes like this. For patties, we save some of the raw sausage out and form it into patties and freeze them that way.
      See cold pack canning method:

  11. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  12. Winner! First, thank you for having SO many recipes with “normal” ingredients that are quick, easy, and yummy! Second, here are the spices I added (and a couple other changes simply based on what was in my pantry, although I’m sure home-canned *anything* would make it even better!), for those that could be interested. I had organic, grass-fed ground beef, so I started with that. I’ve had a cold all week and wasn’t interested in more watery eyes, so I used dried minced onion. Then I added a little minced garlic, salt, basil, oregano, pepper, red pepper flakes, coriander, and a little sage. Browned that all up, added the tomatoes (had a 28 oz can, so kept in a little of the pasta water to add more flavored liquid). Cooked the pasta longer than I would have with the elbow macaroni because I had large shells, but then mixed it all together (kept about 1/4 cup-ish of liquid), put it in the greased 9×13, stirred about half way through since they were large shells and I wanted to make sure everything was mixed and cooked evenly, and it turned out great! Thanks again Stacy! And thanks to your Mama too! Maybe some day I’ll be brave enough to can and then I can enjoy the “real” recipe. :)

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