Mac and Queso with Sausage

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

6 ounces cavatappi or fusilli

3 hot turkey sausage links (about 8 ounces), casings removed

1 tablespoon all-purpose flour

3/4 teaspoon chili powder

1/4 teaspoon ground cumin

1 cup whole milk

4 ounces processed cheese (such as Velveeta), cubed

2 large eggs, lightly beaten

1/3 cup sour cream

1 10-ounce can diced tomatoes with chiles, drained

1 cup shredded Mexican cheese blend (about 4 ounces)


  1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.
  2. Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
  3. Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.