If you’re craving comfort food that hits all the right notes, I’ve got just the thing for you: a seriously indulgent, crowd-pleasing Cheesy Sausage Mac and Cheese Recipe. This dish is the ultimate cozy meal that combines creamy, melty cheese with hearty sausage and tender pasta — perfect for warming up any night of the week. Stick around, because I’m sharing all my tips to help you nail it every time, no stress!
Why You’ll Love This Recipe
- Rich, Creamy Cheese Sauce: The sauce is thick, velvety, and made with sharp white cheddar for a powerful cheesy punch.
- Perfectly Seasoned Sausage: Browned Italian sausage adds a savory depth that takes this dish from basic to gourmet.
- Simple Ingredients, Big Flavor: No fancy techniques here—just straightforward cooking with pantry staples you’ll often have on hand.
- Family Favorite: My family absolutely goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
Each ingredient plays its own role in creating that irresistible Cheesy Sausage Mac and Cheese experience. From the sharp white cheddar that melts perfectly to the flavorful bulk Italian sausage, these ingredients come together in harmony for a dish that’s both nourishing and indulgent.
- Dry elbow pasta: This classic macaroni shape holds the cheese sauce beautifully and is perfect for spoonfuls of cheesy goodness.
- Bulk Italian sausage: Choose mild, sweet, or hot based on your spice preference; it adds robust flavor and satisfying protein.
- Butter: Provides richness and helps soften the onions for a mellow flavor base.
- Extra virgin olive oil: Adds a subtle fruitiness and prevents the butter from burning during cooking.
- Yellow onion: Brings sweetness and aromatic depth once sautéed.
- Garlic: Just a couple cloves give a gentle background note without overpowering the dish.
- Flour: Creates a roux to thicken the cheese sauce to the perfect creamy consistency.
- Milk: The base for your sauce that keeps everything smooth and velvety—whole milk works best.
- Black pepper, smoked paprika, ground mustard: These spices add warmth, a lick of smokiness, and a subtle kick to elevate the flavor profile.
- Freshly grated sharp white cheddar cheese: Trust me, freshly grated is a game changer for melting and flavor—skip the pre-shredded stuff whenever you can.
- Salt: Essential for balancing and enhancing all the flavors in the dish.
- Fresh parsley or chives: Bright herbs to sprinkle on top for that fresh, pretty finishing touch.
Variations
I love that you can tailor this Cheesy Sausage Mac and Cheese Recipe to your tastes. Whether you want to turn the heat up or make it a bit lighter, changing just a few ingredients can make a big difference and keep things exciting.
- Spice level: I’ve made this with mild sausage for kids and swapped in hot Italian sausage for an adult-only version that has a nice kick.
- Cheese swap: Mixing in a little smoked gouda gives it a smoky richness, but sharp cheddar keeps it classic and sharp.
- Vegetable add-ins: Sometimes I throw in roasted red peppers or steamed broccoli for extra color and nutrition—it’s a sneaky way to get veggies in!
- Gluten-free: Use gluten-free elbow pasta and a gluten-free flour blend to keep the sauce thick without wheat.
How to Make Cheesy Sausage Mac and Cheese Recipe
Step 1: Cook the Pasta and Brown the Sausage
Start by bringing a large pot of salted water to a boil and cooking your elbow pasta until it’s just shy of al dente (al dente is best because it will continue cooking later). While the pasta is bubbling away, brown your Italian sausage in a large pot over medium heat. I like using a wooden spoon to break it up so it cooks evenly and browns nicely. Once done, drain any excess fat and set the sausage aside on a plate.
Step 2: Build the Flavor Base
In the same pot (no need to dirty another pan!), add butter and olive oil over medium heat to soften the onions. Cook them for 2-3 minutes until they’re translucent and sweet, then add the minced garlic for one more minute—watch closely so it doesn’t burn, as that can turn bitter.
Step 3: Make the Cheese Sauce
Sprinkle in the flour and cook it for about a minute to get rid of the raw taste. Slowly whisk in the milk, stirring constantly to keep lumps away. Add your black pepper, smoked paprika, and ground mustard now for that warm, layered flavor. Keep stirring over medium heat for roughly 10 minutes until the sauce thickens to a creamy, velvety texture—like a rich soup. Then, off the heat, stir in your freshly grated cheddar until it melts smoothly. Taste and season with salt, adjusting as needed.
Step 4: Combine and Serve
Drain the cooked pasta well and add it along with the browned sausage back into the cheese sauce. Stir thoroughly to coat every bit of pasta and sausage with that irresistible cheesy goodness. Garnish with chopped fresh parsley or chives for a spritz of color and freshness. Serve it piping hot because this is truly best enjoyed right away!
Pro Tips for Making Cheesy Sausage Mac and Cheese Recipe
- Fresh Cheese is Key: I used to use pre-shredded cheese for convenience, but freshly grating sharp cheddar makes all the difference in melt and flavor.
- Don’t Overcook Pasta: Undercook it just slightly because it will soak up sauce and finish cooking together, so it stays tender rather than mushy.
- Stir Constantly When Thickening: This avoids lumps and ensures that creamy sauce texture everyone loves.
- Season Gradually: Add salt and spices little by little as you cook so you can perfectly balance without going overboard.
How to Serve Cheesy Sausage Mac and Cheese Recipe
Garnishes
I like topping this mac and cheese with fresh parsley or chives—not only for the burst of green color but because their mild oniony flavor cuts through all that richness beautifully. Sometimes, a sprinkle of extra smoked paprika on top adds a nice pop, too.
Side Dishes
To round out the meal, I often serve this with a crisp green salad dressed with lemon vinaigrette or roasted Brussels sprouts for some sweetness and crunch. A side of steamed green beans or grilled asparagus also pairs perfectly and keeps the meal balanced.
Creative Ways to Present
For family gatherings, I love serving this Cheesy Sausage Mac and Cheese in mini cast iron skillets—it keeps each portion warm and looks super inviting. Another fun idea is baking it with a crunchy breadcrumb topping for extra texture, especially when you want a cozy baked casserole vibe.
Make Ahead and Storage
Storing Leftovers
After dinner, any leftover mac and cheese can be stored in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing to keep it tasting fresh. When I’ve reheated leftovers, I sometimes add a splash of milk to loosen it back up—it can thicken quite a bit once chilled.
Freezing
If you want to freeze this Cheesy Sausage Mac and Cheese Recipe, portion it into freezer-safe containers and freeze for up to 2 months. I’ve had good luck freezing it before baking (if you’re going for a baked version) or just the sauced pasta and sausage combo. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheating works best on the stove over low heat with frequent stirring—add a little milk or cream to loosen the sauce. Microwaving is handy but can cause uneven heating, so stir midway through to warm it evenly and keep that creamy texture.
FAQs
-
Can I make this Cheesy Sausage Mac and Cheese Recipe vegetarian?
Absolutely! You can swap out the Italian sausage for a plant-based sausage alternative or omit the meat entirely and add mushrooms or roasted vegetables for a hearty, meat-free version that’s just as satisfying.
-
What type of cheddar cheese works best?
I recommend using sharp white cheddar for the best balance of sharpness and meltability. Freshly grating it yourself ensures the cheese melts smoothly and creates that luscious sauce texture.
-
Can I use other pasta shapes?
Definitely! While elbow macaroni is classic, small shells, cavatappi, or even penne work well because they all hold the cheese sauce nicely. Just adjust cooking time as needed.
-
How do I avoid the cheese sauce from becoming grainy?
Cook the sauce gently over medium heat and add the cheese off the heat, stirring until it melts slowly. High heat or boiling after adding cheese can cause it to separate or become grainy.
-
Can I prepare any steps ahead of time?
You can brown the sausage and dice onions a day ahead, storing them separately in the fridge to speed up cooking. Just make sure to add them fresh to your sauce so the texture stays perfect.
Final Thoughts
I absolutely love how this Cheesy Sausage Mac and Cheese Recipe turns out every single time—rich, comforting, and hearty without being overly complicated. When I first tried making it, I was amazed at how something so simple could become a family favorite so quickly. I hope you’ll give it a shot and enjoy the process as much as the result. There’s nothing quite like sharing a steaming bowl of cheesy goodness with the people you love.
Print
Cheesy Sausage Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy sausage mac and cheese recipe featuring tender elbow pasta, savory Italian sausage, and a luscious sharp white cheddar cheese sauce. Perfectly seasoned with smoked paprika and ground mustard, this comforting dish is garnished with fresh parsley or chives for a vibrant finish.
Ingredients
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 for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package directions until al dente. Drain and set aside.
- Brown Sausage: While pasta cooks, heat a large pot over medium heat and cook the bulk Italian sausage. Use a wooden spoon to break it into small pieces. Cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
- Sauté Aromatics: In the same pot, add butter and olive oil over medium heat. Add the diced onion and cook until softened, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.
- Make Roux and Sauce: Stir in the flour and cook for 1 minute to form a roux. Gradually add the milk while stirring continuously to avoid lumps. Mix in black pepper, smoked paprika, and ground mustard. Continue cooking over medium heat, stirring constantly until the sauce thickens to a creamy soup-like consistency, about 10 minutes.
- Add Cheese: Remove the pot from heat and stir in the freshly grated sharp white cheddar cheese until melted and smooth. Season with salt and additional pepper to taste.
- Combine and Serve: Add the cooked pasta and sausage back into the cheese sauce. Stir well until fully combined. Garnish with chopped fresh parsley or chives and serve hot.
Notes
- This sausage mac and cheese is luxuriously creamy and perfect for a comforting dinner.
- Use freshly grated cheese for the best melting texture and flavor.
- Serve with steamed vegetables or a simple green salad to balance the richness.
- Adjust seasoning with smoked paprika or ground mustard to taste for a customized flavor profile.
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
