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Creamy Smoked Sausage Mac and Cheese: Easy 30-Min Recipe

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This creamy smoked sausage mac and cheese is a quick, one-pot comfort food that combines smoky sausage with a velvety cheese sauce. Ready in 30 minutes, it’s perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces smoked sausage, sliced into ¼-inch rounds
  • 2 cups (about 8 ounces) elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup mozzarella cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside. (Don’t rinse—the starch helps the sauce cling.)
  2. Brown the sausage: While the pasta cooks, heat your large skillet over medium-high heat. Add the sliced smoked sausage in a single layer. Cook for 3-4 minutes per side until golden brown and slightly crispy. Remove the sausage with a slotted spoon and set aside. Leave the rendered fat in the pan.
  3. Make the roux: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, whisk in 2 tablespoons of flour. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color.
  4. Build the sauce: Slowly pour in 2 cups of whole milk while whisking continuously. Then add ½ cup of heavy cream. Keep whisking until the mixture thickens slightly, about 3-4 minutes. It should coat the back of a spoon.
  5. Season the sauce: Stir in 1 teaspoon of Dijon mustard, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, and a pinch of salt and black pepper.
  6. Melt the cheese: Remove the pan from the heat. Add the shredded cheddar and mozzarella cheese by the handful, stirring gently until fully melted. If the sauce seems too thick, add a splash of milk. If it’s too thin, let it sit for a minute.
  7. Combine everything: Add the cooked pasta and browned sausage back into the skillet. Gently fold everything together until the pasta is evenly coated in the creamy cheese sauce. Taste and adjust salt and pepper if needed.
  8. Serve immediately: Spoon into bowls, garnish with fresh parsley, and enjoy while it’s hot and gooey.

Notes

For best results, use freshly shredded cheese and brown the sausage well to develop flavor. If the sauce breaks, add a splash of cold milk and whisk vigorously. Leftovers can be stored in the refrigerator for up to 3 days; reheat in a skillet with a splash of milk.

Nutrition

Keywords: smoked sausage mac and cheese, creamy mac and cheese, 30-minute dinner, easy weeknight meal, comfort food

Find it online: https://emacrave.com/creamy-smoked-sausage-mac-and-cheese-easy-30-min-recipe/