Description

This Sausage Mac and Cheese is a rich, creamy, and indulgent comfort food recipe featuring tender elbow pasta mixed with savory Italian sausage and a sharp white cheddar cheese sauce. Perfect for a hearty dinner that pleases the whole family, it combines the flavors of browned sausage, a velvety cheese sauce, and a hint of smoky paprika for a decadent twist on a classic favorite.

Ingredients

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Pasta and Sausage

1 pound dry elbow pasta
1 pound bulk Italian sausage (mild, sweet or hot depending on your preference)

Sauce

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
¼ cup flour
3 ½ cups milk
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ teaspoon ground mustard
4 cups freshly grated sharp white cheddar cheese (do not use pre-grated cheese)
Salt to taste

Garnish

Fresh parsley or chives, chopped

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry elbow pasta and cook according to the package directions until al dente. Drain and set aside.
Cook the Sausage: While the pasta is cooking, heat a large pot over medium heat and add the bulk Italian sausage. Use a wooden spoon to break the sausage into small pieces as it cooks. Continue cooking until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a plate or bowl and set aside.
Sauté Onions and Garlic: In the same pot, add the butter and extra virgin olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
Make the Roux and Add Milk: Sprinkle the flour into the pot with the onion and garlic mixture. Stir constantly and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring continuously to avoid lumps. Add the black pepper, smoked paprika, and ground mustard to the milk mixture.
Thicken the Sauce: Continue cooking over medium heat, stirring constantly, until the sauce thickens to the consistency of a creamy soup, approximately 10 minutes. Ensure not to let the sauce scorch on the bottom of the pot.
Add Cheese: Remove the pot from the heat and stir in the freshly grated sharp white cheddar cheese until fully melted and smooth. Taste and season with salt and additional pepper as needed.
Combine Pasta, Sausage, and Cheese Sauce: Add the drained pasta and cooked sausage back into the cheese sauce. Stir well to combine all ingredients evenly and heat through.
Garnish and Serve: Remove from heat, sprinkle with chopped fresh parsley or chives for a fresh herbal note. Serve hot and enjoy your creamy, flavorful sausage mac and cheese.

Notes

This mac and cheese is super creamy and decadently cheesy, making it a guaranteed crowd-pleaser for dinner.
Adjust the heat level by selecting mild, sweet, or hot Italian sausage to suit your preference.
For an even deeper flavor, consider using smoked paprika as suggested for a subtle smoky undertone.
Pair this dish with your favorite vegetable or a simple green salad for a balanced meal.
Do not use pre-grated cheese to ensure the sauce melts smoothly and has the best texture.

Nutrition

Serving Size: 1 serving
Calories: 1038 kcal
Sugar: 10 g
Sodium: 1135 mg
Fat: 64 g
Saturated Fat: 29 g
Unsaturated Fat: 27 g
Trans Fat: 0.2 g
Carbohydrates: 72 g
Fiber: 3 g
Protein: 44 g
Cholesterol: 160 mg