Macaroni and Cheese with Sausage
- Level: Easy
- Yield: 10-12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 532
- Total Fat
- 34
- Saturated Fat
- 18
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 102
- Sodium
- 577
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
Kosher salt
1 pound elbow macaroni
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 red bell pepper, seeded and chopped
1 onion, chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Gruyere
Directions
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
- Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
- Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
- Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.