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When you want everyone gathered around, nothing beats a cheesy, bubbling pot of smoked sausage mac and cheese. Chilly evenings or just craving something cozy? This dish packs bold flavor and is super filling. Smoky sausage mixes with tangy cheddar and tender pasta, and every bite disappears fast at my place. Bonus: It's on the table in 30 minutes flat.
Whipped this up during a surprise snow day and now it's our cold weather classic. If folks keep asking for seconds, you know it's a keeper.
Yummy Ingredients
- Salt: Brings out all the other flavors Give it a taste before you serve and adjust if you think it needs a little extra
- All-purpose flour: Helps thicken that cheesy sauce Fresh flour’s best, so you don’t get any weird lumps
- Unsalted butter: Makes everything super smooth and rich Stick with unsalted so you can decide how salty you want things
- Milk: Creates a creamy, dreamy sauce Whole milk is best, but two percent works in a pinch
- Elbow macaroni: That classic pasta shape grabs onto every bit of sauce Use a good brand if you can for that perfect bite
- Sharp cheddar cheese: Delivers a punchy cheesy kick Grab a block and shred it for the meltiest results
- Smoked sausage: Deep smoky goodness and lots of protein Go for one with real casing and skip fillers to keep the texture just right
Easy Steps
- Mix It All Together:
- Dump in your drained pasta and browned sausage then give it a good stir in that cheesy sauce Everything should be coated real well Taste and see if it needs more salt or pepper and dish it up hot while it’s extra melty
- Add the Cheese:
- Toss the heat down low and slowly stir in the shredded cheddar Keep going until it’s luscious and smooth Then sprinkle in your salt and stir well
- Make Cheese Sauce:
- Pour in your warm milk gradually—keep whisking as you go Keep simmering and stirring until your sauce gets thick enough to coat the back of a spoon Five-ish minutes does the trick
- Make a Roux:
- Melt butter in your big pot over medium Mix in the flour and keep whisking for about a minute You want it to smell toasty not burnt
- Warm Up the Milk:
- Pop your milk into the microwave or heat it gently on the stove until it’s nice and warm, not boiling This makes mixing way easier later
- Boil Your Pasta:
- Cook the macaroni following the box, but stop when it’s just barely chewy Drain it well and set aside
- Prep Your Cheese:
- Grab your block of cheddar and shred it up fresh It melts so much better—just don’t eat it all before cooking
- Sear the Sausage:
- Cook up sausage slices in a large skillet until they pick up a bit of browning Drain any grease on paper towels and let them hang out till you need them
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The sausage totally steals the show for me. You just can't get that smoky kick from cheese alone. This always brings back memories of movie nights, big bowls, and fighting over the crispy bits at the end.
How to Store
Keep leftovers sealed up tight in the fridge for about three or four days. When it’s time to reheat, stir in a splash of milk and gently warm on the stove or zap in the microwave. That little extra liquid makes the cheese gooey again.
Swaps and Options
If you want to lighten it up, you can use turkey sausage or even try kielbasa. Sometimes I mix in Monterey Jack or a cheese blend for a gooier bite. Need veggies? Stir cooked broccoli or peas in just before serving—nobody’s complaining.
How to Serve It
I love this with a crisp salad—balances all the creamy goodness. Steamed green beans work too. Got a crowd? Toss on some fried onions or smoked paprika for a crunchy, smoky topping and everyone’s happy.
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The Backstory
Old-school mac and cheese started off in England and made its way to American tables. Tossing in smoked sausage is a Southern move—folks there love everything in one pot. You end up with max comfort and loads of flavor every time.
Common Recipe Questions
- → Is it okay to swap in another sausage?
Absolutely! Chicken, turkey, or even spicy sausages can switch things up nicely, just use what you like.
- → Which cheese takes creaminess over the top?
Sharp cheddar is classic and makes things smooth, but toss in some Monterey Jack or gouda if you want things extra melty.
- → What’s the best way to store what's left?
Once it's cooled, toss it in a container with a lid and pop it in the fridge. It'll keep for three days—just reheat gently, maybe with a splash of milk to revive it.
- → Can I prep this dish before I need it?
You sure can—get everything ready ahead and put it together right before you want to eat so the texture stays just right.
- → How can I make this gluten-free?
Easy! Use gluten-free pasta and a flour blend that’s gluten-free for the sauce. Tastes just as good.