Sausage Mac and Cheese

I’ve been making this Homemade Sausage Macaroni and Cheese recipe for over 25 years and it’s always a hit. It’s creamy and full of sausage for extra flavor, plus you can make it on the stove top for a simple dinner or as a casserole for a potluck or meal train. It’s the perfect easy recipe!

This easy Sausage Mac and Cheese is like the perfect comfort food! This easy homemade macaroni and cheese has so much flavor and everyone loves it – like I said, it’s been my signature dish for over 25 years. Gooey and cheesy with onion and garlic and Italian sausage, it’s a great potluck dish or just a simple easy dinner. It’s a stovetop macaroni and cheese recipe or you can bake it!

Ingredient Notes

• Pasta – you’ll want to start with dry pasta, any shape. I prefer elbows or shells but really, any small pasta shape will do.
• Italian sausage – We love adding sausage to this. Use hot or sweet Italian sausage without the casing (or squeeze it out of the casing). You can even use Turkey sausage.
• Milk – regular, low-fat, or non-fat, although regular milk will make a thicker sauce.
• Cheese – Cheddar cheese is my gold standard for mac and cheese, but I usually do a mixture of cheeses. I’ll often clean out my cheese drawer for this – I also love using Monterey Jack and even gouda. Shred your own cheese so it melts better!

How to Make Sausage Mac and Cheese

1. You’ll need to cook the sausage first – cook until no longer pink, then move to a plate with paper towels to drain any excess fat.
2. The base of the cheese sauce is a roux: You first cook the onion and garlic in butter, then add all-purpose flour and stir to just cook the flour about a minute. Then you have to whisk in the milk until no lumps remain and cook, stirring constantly, until it thickens. This will take awhile!
3. Once it’s nice and thick you add your shredded cheese and stir it until it melts into the sauce and then add your sausage. 
4. How to make in the oven: Boil the pasta until al dente and then combine the cheese, sausage, and noodles, leaving about a quarter of the cheese sauce to spare. Pour the assembled mac and cheese into a baking dish and top it with the remaining cheese sauce, adding bread crumbs if you wish. Topping the pasta with extra cheese keeps the moisture from escaping the noodles, preventing the dish from drying out. Bake for 15 to 20 minutes at 400°F. 

Expert Tips

• I’ve used both nonfat and whole milk for this recipe in the past, and both worked great. However, if you want an even thicker, creamier, richer texture, opt for the whole milk. 
• If you’re looking ahead at a busy schedule, feel free to make this mac and cheese a day ahead of time. Reheat it in the oven just before serving and you’ll be ready to go!
• Pre-shredded cheese is a big no-no when it comes to homemade mac and cheese. Packaged shredded cheese will never melt down the way freshly shredded cheese does, and believe me, you can tell the difference. 
• I avoid adding salt to the recipe because the sausage and cheese typically adds just enough. Once you oversalt, it’s hard to go back. 

Sausage Macaroni and Cheese Recipe

3.76 from 29 votes

Sausage Mac & Cheese – this EASY macaroni and cheese recipe is full of Italian sausage! It’s the perfect comfort food. I’ve been making this FOR YEARS and everyone always loves it.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Yield 16 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 14-16 ounces dry pasta (any shape; I like using elbows)
• ▢ 1 pound bulk Italian sausage (mild, sweet, or hot, or even turkey sausage)
• ▢ 1 medium (134g) onion , diced (about 1 cup)
• ▢ 2 cloves (9g) garlic , minced
• ▢ 4 tablespoons (57g) butter
• ▢ 4 tablespoons (31g) all-purpose flour
• ▢ 4 cups milk regular, lowfat, or nonfat
• ▢ ½ teaspoon dry Italian seasoning
• ▢ ¼ teaspoon  ground black pepper
• ▢ ¼ teaspoon dry mustard (optional)
• ▢ 5 cups shredded cheese (see note)
• ▢ Salt and Pepper to taste

Instructions

• Cook pasta according to package directions – be sure to salt the boiling water. Drain well.
• While the pasta is cooking, cook the sausage over medium heat in a large pot (at least 5 Qt). Use a wooden spoon to break up the sausage into small bits. This takes about 5-10 minutes. Once the sausage is cooked through, remove it to a plate or bowl and set aside.
• Melt the butter in the sausage pan over medium heat. Add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook 1 more minute. Stir in the flour completely and cook for 1 minute, then add the milk. Stir to combine the mixture, then add the italian seasoning, pepper, and dry mustard.
• Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes or so. It should be the consistency of a creamy soup. Stir in the cheese until melted. Add salt to taste (and more pepper, if desired).
• Add sausage and pasta into the cheese sauce and stir until combined. Remove from heat and serve hot.
• Store in an airtight container for up to 3 days. This can be made one day ahead and reheated in the oven as well.

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Recipe Notes

• I prefer using whole milk but nonfat or 2% will work too. I have not tested this with nondairy milk.
• I love the kick of hot italian sausage but use your favorite. It’s easiest if you use bulk sausage but you can also use links and squeeze the sausage out of the casing.
• Cheese: I always use cheddar cheese in this, at least 3 cups. I love mixing other cheeses too for extra flavor (my favorites are sharp cheddar, grueyere, and mozzarella) but use anything you have. I recommend shredding your own cheese for ultimate meltiness.
• Because of all the salt in the sausage and cheese I do not salt the cheese sauce until after it’s done. Taste and adjust seasoning before adding the pasta.
• If you want, use one large pot and make the pasta first, drain, then continue. Takes longer but less cleanup.

Recipe Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 25g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 474mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Main Course

Cuisine American

Author Dorothy Kern

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