Smoked Sausage Mac and Cheese Pasta

Why You’ll Love This Recipe

This Smoked Sausage Mac and Cheese Pasta offers everything you love about mac and cheese, but with the addition of savory smoked sausage that adds a whole new depth of flavor. The combination of sharp cheddar, mozzarella, and gouda creates a meltingly creamy cheese sauce, and the smoky sausage provides a hearty, satisfying bite. It's the perfect dish for both adults and kids, easy to make, and packed with all the comfort you need.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz elbow macaroni or small pasta shells

• 1 tablespoon unsalted butter

• 1 tablespoon all-purpose flour

• 2 cups milk (whole milk preferred)

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• ½ cup shredded gouda cheese

• 12 oz smoked sausage, sliced into ¼-inch rounds

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• Salt, to taste

• Chopped parsley (optional, for garnish)

Directions

1. Cook the pasta: In a large pot, cook the elbow macaroni or small pasta shells according to package instructions. Drain and set aside.

2. Cook the sausage: While the pasta is cooking, heat a large skillet over medium heat. Add the sliced smoked sausage and cook until browned and heated through, about 4-5 minutes. Remove from the pan and set aside.

3. Make the cheese sauce: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk, ensuring the mixture is smooth. Cook for 3-4 minutes until the sauce thickens slightly.

4. Add the cheese: Reduce heat to low, and stir in the shredded cheddar, mozzarella, and gouda cheeses. Stir until the cheese has melted and the sauce is smooth.

5. Combine: Add the cooked pasta and sausage back into the skillet. Stir to combine everything and coat the pasta and sausage in the creamy cheese sauce. Season with garlic powder, black pepper, and salt to taste.

6. Serve: Garnish with chopped parsley if desired, and serve warm.

Servings and Timing

• Total Time: 30 minutes

• Yield: 4–6 servings

Variations

• Baked version: For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for 10-15 minutes until the top is golden brown.

• Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or diced jalapeños for some extra heat.

• Vegetarian option: Skip the smoked sausage and add some sautéed mushrooms or roasted vegetables for a vegetarian version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any small pasta, such as penne, rotini, or even shells. Choose what you prefer or have on hand.

2. Can I use a different type of sausage?

Absolutely! If you don't have smoked sausage, you can use Italian sausage, chorizo, or even turkey sausage.

3. Can I make this dish ahead of time?

Yes, you can prepare the entire dish ahead of time and store it in the refrigerator. Reheat it when you're ready to serve.

4. Is there a way to make this dish lighter?

To make it lighter, use reduced-fat milk and cheese, or even try a dairy-free cheese option if you're avoiding dairy.

5. Can I freeze this recipe?

Yes, this dish can be frozen for up to 2-3 months. Just be sure to let it cool completely before transferring it to an airtight container or freezer bag.

6. Can I add vegetables to this dish?

Yes, vegetables like spinach, broccoli, or bell peppers can be added to the recipe for extra flavor and nutrition.

7. What kind of cheese can I use if I don’t have gouda?

If you don’t have gouda, you can use other melty cheeses like provolone, Monterey Jack, or even a bit of parmesan for a different flavor.

8. Can I make this dish in a slow cooker?

Yes, you can make a slower version of this dish in the slow cooker by combining the cooked sausage, pasta, and cheese sauce in the cooker and setting it on low for 1-2 hours.

9. How can I make the sauce thicker?

If you prefer a thicker cheese sauce, you can add a bit more flour or cheese to the mixture. Alternatively, allow the sauce to cook longer on low heat to reduce and thicken naturally.

10. Can I skip the parsley garnish?

Yes, the parsley is optional, but it adds a fresh burst of color and flavor to the dish. You can skip it if you prefer.

Conclusion

This Smoked Sausage Mac and Cheese Pasta is a mouthwatering twist on a classic comfort food that’s perfect for weeknight dinners or casual gatherings. The smoky sausage, creamy cheese sauce, and tender pasta come together in a dish that’s both indulgent and easy to make. Whether you keep it simple or add a personal twist with extra toppings or spices, this recipe is sure to become a favorite in your meal rotation.

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Smoked Sausage Mac and Cheese Pasta

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Smoked Sausage Mac and Cheese Pasta combines classic mac and cheese with smoky sausage, creamy cheese sauce, and tender pasta for a comforting, flavorful dish.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main dish
• Method: Stovetop
• Cuisine: American
• Diet: Low Calorie

Ingredients

12 oz elbow macaroni or small pasta shells

1 tbsp unsalted butter

1 tbsp all-purpose flour

2 cups milk (whole milk preferred)

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

½ cup shredded gouda cheese

12 oz smoked sausage, sliced into ¼-inch rounds

½ tsp garlic powder

½ tsp black pepper

Salt, to taste

Chopped parsley (optional, for garnish)

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Instructions

1. Cook the pasta: In a large pot, cook the elbow macaroni or small pasta shells according to package instructions. Drain and set aside.
2. Cook the sausage: While the pasta is cooking, heat a large skillet over medium heat. Add the sliced smoked sausage and cook until browned and heated through, about 4-5 minutes. Remove from the pan and set aside.
3. Make the cheese sauce: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk, ensuring the mixture is smooth. Cook for 3-4 minutes until the sauce thickens slightly.
4. Add the cheese: Reduce heat to low, and stir in the shredded cheddar, mozzarella, and gouda cheeses. Stir until the cheese has melted and the sauce is smooth.
5. Combine: Add the cooked pasta and sausage back into the skillet. Stir to combine everything and coat the pasta and sausage in the creamy cheese sauce. Season with garlic powder, black pepper, and salt to taste.
6. Serve: Garnish with chopped parsley if desired, and serve warm.

Notes

• Total Time: 30 minutes
• Yield: 4–6 servings
• Baked version: Transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for 10-15 minutes until golden brown.
• Spicy kick: Add red pepper flakes, hot sauce, or diced jalapeños for extra heat.
• Vegetarian option: Skip the smoked sausage and add sautéed mushrooms or roasted vegetables.
• Storage: Store leftovers in an airtight container for 3-4 days.
• Reheating: Reheat in the microwave or stovetop, adding milk if the sauce thickens too much.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 50mg