Description
Cheesy Macaroni with Sausage
Ingredients:
2 cups elbow macaroni
1 tbsp olive oil
6 sausage links, sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
Boil macaroni in salted water according to package instructions. Drain and set aside.
2. Cook the Sausages:
Heat olive oil in a skillet over medium heat.
Add sausage slices and cook until browned. Remove and set aside.
3. Prepare the Cheese Sauce:
In a pot, melt butter and whisk in flour to create a roux.
Gradually add milk, whisking until the mixture thickens.
Stir in cheddar and Parmesan cheeses until smooth.
4. Combine:
Mix cooked macaroni into the cheese sauce.
Top with the cooked sausage slices.
5. Serve:
Transfer to a bowl, garnish with fresh parsley, and enjoy warm.
Step-by-Step Guide
Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, typically 7-9 minutes. Drain and set aside. While the pasta cooks, slice your sausage links into bite-sized rounds. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sausage slices and cook for 5-7 minutes, turning occasionally, until they are nicely browned. Remove the sausage from the skillet and set aside on a plate lined with paper towels.
For the cheese sauce, use a medium-sized saucepan. Melt two tablespoons of butter over medium-low heat. Once melted and bubbling slightly, whisk in two tablespoons of all-purpose flour. Cook this roux for 1-2 minutes, whisking constantly, to cook out the raw flour taste. Slowly pour in two cups of milk while whisking continuously to prevent lumps. Increase the heat to medium and whisk until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove the pot from the heat. Add the shredded cheddar and grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
Finally, add the drained macaroni to the cheese sauce, stirring to coat every piece. Gently fold in the cooked sausage slices, reserving a few for garnish if desired.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a comforting dinner, serve it alongside steamed green beans or roasted broccoli. A crusty garlic bread is perfect for scooping up any extra cheese sauce. For a party, serve it directly from the pot for a casual, shareable comfort food.
How-to Summary
Boil and drain the macaroni. Brown sliced sausage in a skillet. Create a roux with butter and flour, then whisk in milk to make a béchamel sauce. Remove from heat and stir in cheeses until melted. Combine the cheese sauce with the cooked pasta and fold in the sausage. Garnish and serve.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While elbow macaroni is classic, small shells, cavatappi, or penne work great as they hold the sauce well.
What kind of sausage is best? Smoked sausage, kielbasa, or Italian sausage all work beautifully. For a spicier kick, use andouille or a hot Italian variety.
How can I make this sauce smoother? Ensure your sauce is off the heat when adding the cheese, and use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Can I make this dish ahead of time? Yes, but the sauce may thicken upon standing. Store it in the refrigerator and reheat gently on the stove with a small splash of milk to loosen the sauce.
How do I prevent a greasy dish? Be sure to drain the cooked sausage on paper towels to remove excess fat before adding it to the pasta.
Common Mistakes to Avoid
- Adding cheese to a sauce that is still on high heat, which can cause it to separate and become oily.
- Not cooking the roux for a full minute, resulting in a raw, floury taste in the final sauce.
- Using pre-shredded cheese, which often doesn’t melt as smoothly as cheese you grate yourself.
- Overcooking the pasta, leading to a mushy texture in the final dish. Always aim for al dente.
- Pouring all the milk into the roux at once instead of gradually, which makes it very difficult to achieve a lump-free sauce.
Conclusion
This Cheesy Macaroni with Sausage recipe transforms a simple comfort food into a satisfying, flavor-packed meal. By following the detailed steps and tips provided, you can easily master the creamy cheese sauce and achieve the perfect balance of textures. It’s a versatile, crowd-pleasing dish perfect for busy weeknights or casual gatherings. Enjoy the delicious results of your homemade creation!