Ever find yourself staring into the pantry, wondering what on earth to make for dinner that’s both satisfying and simple? This Smoked Sausage Mac and Cheese Bake is your answer. It takes the beloved comfort of creamy, cheesy macaroni and bakes it up with hearty smoked sausage and a buttery, golden breadcrumb topping. It’s a complete, crowd-pleasing meal all in one dish. Think of it as your favorite childhood mac and cheese, all grown up and ready to feed your hungry family without any fuss.
Why You’ll Love This Recipe
This recipe is the whole package. It’s incredibly easy to pull together, even on those nights when your energy is running low. You’ll love that it uses simple, affordable ingredients you can keep on hand, making it a perfect solution for cheap dinners for a family. But the best part? The flavor. That smoky sausage nestled in the ultra-cheesy sauce is a combination that’s hard to beat. So good. It’s one of those easy weeknight dinners that feels special enough for a weekend, and it’s guaranteed to bring everyone to the table with a smile.
Step by Step Method
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until al dente, usually about 7-8 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced smoked turkey sausage and cook for 4-5 minutes, until nicely browned. Remove the sausage from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it’s golden and smells a bit nutty.
- Slowly pour in the milk while whisking constantly to avoid any lumps. Keep whisking until the sauce thickens and bubbles, about 5-7 minutes.
- Reduce the heat to low. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until the sauce is completely smooth and melted.
- Season the cheese sauce with the dry mustard, garlic powder, paprika, and a good pinch of salt and pepper.
- Add the drained pasta and browned sausage to the cheese sauce, stirring until everything is beautifully coated.
- Pour the entire mixture into your prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this over the top of the mac and cheese.
- Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
- Let it stand for 5 minutes before serving. This helps it set up perfectly!
Ingredients
- 1 lb elbow macaroni: The classic shape that holds all that cheesy goodness.
- 1 tbsp olive oil: For browning the sausage to perfection.
- 14 oz package smoked turkey sausage, sliced: Adds that signature smoky, hearty flavor.
- 4 tbsp butter: Forms the base of our rich, creamy roux.
- 1/4 cup all-purpose flour: Thickens the cheese sauce.
- 4 cups whole milk: Creates a luxuriously smooth and creamy sauce base.
- 3 cups shredded sharp cheddar cheese: For that classic, tangy mac and cheese flavor.
- 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully for a creamy, mild addition.
- 1 tsp dry mustard: A secret ingredient that amplifies the cheesy flavor.
- 1/2 tsp garlic powder: Adds a warm, savory depth.
- 1/2 tsp paprika: Brings a subtle sweetness and color.
- 1 cup panko breadcrumbs: Creates that irresistible crispy, golden topping.
- 2 tbsp melted butter: Tossed with the panko for a perfect, crunchy finish.
- Salt and black pepper to taste: Essential for balancing all the flavors.
Equipment Needed
You won’t need anything fancy here, just standard kitchen workhorses. Grab a large pot for boiling the pasta, a colander for draining, a large skillet for making the sauce and browning the sausage, a trusty whisk for your roux, and a 9×13 inch baking dish. A measuring cup set and spoons will help keep things accurate, and a mixing bowl or two will come in handy.
Serving Ideas & Pairings
This bake is a full meal on its own, but I love serving it with a simple, crisp side to balance the richness. A straightforward green salad with a light vinaigrette is always a winner. For something heartier, some steamed green beans or roasted broccoli are fantastic pasta dinner recipes companions. And if you’re feeding a real crowd at a backyard gathering, some buttery cornbread muffins on the side would make this Texan very happy.
Variations & Substitutions
This recipe is wonderfully flexible. For a lighter twist, use whole wheat pasta and low-fat milk. You can swap the smoked turkey sausage for a chicken or beef smoked sausage with similar results. Not a fan of cheddar? Try using Gouda for a richer, smokier note or Colby Jack for a milder flavor. If you need to sneak in some veggies, stir in a cup of thawed frozen peas or some chopped spinach when you combine the pasta and sauce. Honestly, if you hate a crunchy top, you can skip the breadcrumb topping altogether—it’ll still be deliciously creamy.
Storage Tips
Leftovers keep beautifully! Let the bake cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge if frozen. For the best results, reheat portions in the oven at 350°F until warmed through, which keeps the topping crispy. You can microwave it for a quick fix, but the topping will soften.
How To Make Smoked Sausage Mac and Cheese Bake
The magic of this dish is in the layering of flavors and that final bake. Browning the sausage first adds a ton of depth. Building a smooth roux is the key to a lump-free cheese sauce—just keep whisking! Combining everything while the sauce is hot ensures every nook and cranny of the pasta gets coated. And that final bake in the oven transforms it from a stovetop supper into a cohesive, bubbly, golden-brown casserole. It’s the ultimate comfort food upgrade for any night of the week.
Doneness Test
You’ll know your Smoked Sausage Mac and Cheese Bake is perfectly done when you see a few key signs. The breadcrumb topping should be a deep, golden brown. The edges of the casserole will be actively bubbling with hot, cheesy goodness. If you gently insert a knife into the center, it should come out very hot to the touch. Letting it rest for those 5 minutes after baking is crucial—it allows the sauce to thicken up just right so you get clean, beautiful slices.
FAQs
- Can I make this Smoked Sausage Mac and Cheese Bake ahead of time? Absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. You might need to add a few extra minutes to the baking time since it will be going into the oven cold.
- What’s the best way to get a really creamy cheese sauce? The trick is twofold: first, make sure your roux (the butter and flour mixture) is cooked but not burned. Second, shred your own cheese from a block. Pre-shredded bags contain anti-caking agents that can make your sauce grainy instead of smooth.
- Is this one of those healthy dinner recipes? It’s a hearty, comforting casserole. You can make it a bit lighter by using your favorite healthy swaps, like whole wheat pasta, lower-fat cheeses, and turkey sausage. I always believe that enjoying a satisfying meal with your family is healthy in its own way!
- My family isn’t big on spice. Can I adjust the seasonings? Of course! The paprika and garlic powder are there for warmth and depth, not heat. Feel free to adjust them to your family’s taste or even add a pinch of cayenne if you do want a little kick. It’s your kitchen!