The beloved comfort food gets an even more comforting twist in this sausage mac and cheese, protein-dense, savory and ready for a cozy evening.
Sausage Mac and Cheese
Updated on Oct. 15, 2024
A classic bowl of mac and cheese is the answer to nearly any situation. Whether you want a cheesy recipe yielding plenty of leftovers or are craving some comfort food, sausage mac and cheese makes the original meal even cozier. The secret here is using a blend of cheeses and cream cheese in your sauce. Mix it with bulk Italian sausage for extra protein and flavor.
Pair it with some roasted Brussels sprouts or a side salad.
Sausage Mac and Cheese Ingredients
- Elbow macaroni: This is the quintessential pasta shape for mac and cheese because it holds the cheese sauce well.
- Butter: Butter combines with all-purpose flour to form a roux, which helps make the cheese sauce thick and smooth.
- Bulk Italian sausage: Italian sausage is normally made with pork and comes in various flavors, ranging from spicy to sweet. Pick whichever one you prefer!
- Garlic cloves: This cuts through the cheesiness with some sharpness and savoriness.
- All-purpose flour: Wheat flour works here, although all-purpose flour is our go-to because of its protein content. Avoid using self-raising flour.
- Whole milk: Whole milk combines with your roux and cheeses for a delightfully creamy cheese sauce.
- Shredded cheddar cheese: We’ve found the best mac and cheese relies on a cheese blend. Use a mild cheddar for this recipe.
- Shredded Monterey Jack cheese: This is also a pretty mild cheese and it melts well.
- Cream cheese: Cream cheese makes your sauce creamier (surprise!), while adding a slightly tangy flavor.
Directions
Step 1: Cook the mac and cheese
Preheat your oven to 400°F. Cook the macaroni according to the package’s directions. Drain and set aside.
Step 2: Cook the sausage
In a large saucepan, melt the butter over medium heat. Add the sausage and cook until it’s no longer pink; for about four to five minutes, breaking it into crumbles. Drain. Remove the sausage with a slotted spoon and set aside.
Step 3: Make the cheese sauce
Add the garlic and cook it for one minute longer in the same pan. Stir in the flour until well combined. Gradually add the milk and cook until thickened, about three to four minutes. Whisk occasionally. Stir in the cheddar, Monterey Jack, cream cheese, salt and pepper. Cook until the cheeses have melted and then mix in the cooked macaroni and reserved sausage.
Step 4: Bake the mac and cheese
Transfer the mixture to a greased 13×9-inch baking dish. Bake until the cheese is bubbly and the edges are golden brown, about 20 to 25 minutes.
Sausage Mac and Cheese Variations
- Add veggies: To make your mac and cheese a little healthier and heartier, add in some broccoli or green peas. You could also dish up the sausage and mac and cheese on a bed of spinach; the heat from the noodles will soften the spinach.
- Finish with herbs: Sprinkle some fresh parsley, basil or chives on top before serving.
- Switch your sausage: Instead of using Italian sausage, you could also use chicken sausage or smoked sausage. It’s an easy way to introduce different flavors to your dish.
How to Store Mac and Cheese with sausage
Sausage mac and cheese lasts in the fridge for up to three days. You can reheat it on the stove (add a splash of milk if needed). Sausage mac and cheese makes for equally tasty leftovers, so keep it in mind next time you have a busy week and need a make-ahead meal.
Can you freeze sausage mac and cheese?
Yes. You can freeze it for up to three months. We recommend pre-portioning it so it’s easy to grab and serve up. For best results, reheat on the stove.
Sausage Mac and Cheese Tips
Should I buy pre-shredded cheese for this mac and cheese with sausage?
While pre-shredded cheese offers convenience, the best flavor and texture after melting will always come from freshly-grated cheese. We like using this cheese grater.
Do I have to use elbow macaroni?
While it’s become the most popular type of noodle for mac and cheese, you should be fine with any other short pasta. You could go with a classic penne or choices like cavatappi or shells. All will hold the sauce well for cheesy bites.
Can I use sausage links instead of bulk sausage?
You could use sausage links and slice them. You could also remove the meat from the casing and treat it like bulk meat.
Sausage Mac and Cheese
Prep Time
30 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 8 ounces bulk Italian sausage
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1-1/2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- In a large saucepan, melt butter over medium heat. Add sausage; cook until no longer pink, 4-5 minutes, breaking into crumbles; drain. Remove with slotted spoon, set aside.
- In the same pan, add garlic, cook 1 minute longer. Stir in flour until well combined. Gradually add milk, cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Monterey Jack, cream cheese, salt and pepper. Cook until cheeses have melted. Mix in cooked macaroni and reserved sausage.
- Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.
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