Adding sausage and mushrooms to this macaroni and cheese dish gives a new flavor to one of America’s favorite meals. It’s all cooked in one pot, even the macaroni. Smoked paprika gives the dish a smoky flavor and the cayenne pepper gives it a special zing.

Fred Tasker’s wine suggestion: Earthy opulence! Let’s try an opulent California viognier.

Helpful hints

• To save preparation time, use fresh chopped onion found in the produce section of the market.

• A quick way to slice scallions is to cut them with a scissors.

• If water runs dry while cooking macaroni, add 1⁄2 cup warm tap water to the skillet.

Countdown

• Prepare ingredients.

• Start macaroni cooking.

• Microwave sausage and mushrooms.

Shopping list

To buy: 1 package small elbow macaroni, 1 red onion, 1 package low-fat turkey sausage (6 ounces needed), 1⁄2 pound sliced portobello mushrooms, 1 carton cup nonfat ricotta cheese, 1 package reduced-fat shredded sharp cheddar cheese, 1 bottle cayenne pepper, 1 bottle smoked paprika, 1 bunch scallions and 2 tomatoes.

Staples: Olive oil, fat-free and low-sodium chicken broth.