Macaroni and cheese made with sweet Italian sausage, fresh spinach and a Fontina Alfredo sauce; then topped with buttery Italian breadcrumbs.
I think my family could eat macaroni and cheese everyday if it means that they wouldn't gain ounce or feel bloated from the cheese!
But every now and then we throw caution to the wind and go for that ooey gooey comfort food. This Italian Sausage Macaroni and Cheese is my new favorite combination and we couldn't get enough. So much that my husband has already purchased the ingredients for me to make it again!
Recently our youngest daughter called asking me for my recipe for Velveeta Mac and Cheese. She was at her college apartment studying for exams and wanted comfort food.
Even though I make it at least once a year, I've never shared it on the blog. Mostly because I usually only make it for large gatherings and I have to scale it down for blogging purposes.
So I had to tell her from memory and though she said it came out well, I've since remade the recipe myself and it will be coming soon!
Mac and cheese is the ultimate comfort food and this version is rich in flavor and sure to please any palate.
This recipe serves 4 people, takes 40 minutes to make from start to finish, and is super creamy and delicious!
Equipment Needed
- large pot (or pasta pot)
- colander
- small nonstick skillet
- meat chopper
- small saucepan
- whisk
- 1-quart oven safe baking dish
Ingredients
For this recipe you'll need the following ingredients:
- macaroni pasta
- evoo
- ground sweet Italian sausage
- fresh spinach
- butter
- all purpose flour
- Fontina cheese
- grated Pecorino Romano cheese
- half & half
- fresh basil
- Italian flavored breadcrumbs
- melted butter
- salt
- black pepper
I used classic macaroni, but you can use shell or rotini pasta. Also, if you can't find ground sausage, you can use the sausage links with the casings removed.
How do you make Italian Sausage Macaroni and Cheese?
Preheat the oven to 375 degrees F. Add water and a few dashes of salt to a large pot; then bring to a boil over high heat. Add the macaroni and cook for approximately 5 minutes.
The pasta should be al dente and not completely soft. Drain the macaroni in a colander; then add back to the pot.
While the water is boiling for the pasta, heat the oil in a small nonstick skillet over medium high heat; then add the ground sausage.
Break the sausage apart and cook until no longer pink; approximately 3-5 minutes. Next, add the spinach and stir until it's wilted. Set aside.
Combine the breadcrumbs and melted butter in a small bowl; set aside.
To make the sauce, melt the butter in a small saucepan over medium high heat; then add the flour and whisk. Next, add the half & half, both cheeses and basil and whisk until the sauce has thickened slightly.
Add the sausage to the cooked macaroni along with the cheese sauce; mix well. It will look 'soupy' and that's ok.
Since the pasta wasn't cooked all the way, the sauce will finish the cooking process and absorb into the macaroni. This will make the mac and cheese creamy and not dried out.
Add the pasta to a 1-quart oven safe baking dish; then top with the breadcrumbs. Bake in the oven for 15-20 minutes until the top is lightly browned and the pasta is bubbling on the sides. Serve hot.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Macaroni Recipes
- Broccoli Cheddar Macaroni and Cheese
- Bacon & Cheddar Mac n' Cheese
- Chorizo Macaroni and Cheese
- Cheddar Ale Mac n; Cheese
- Pesto Mac n' Cheese
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Italian Sausage Macaroni and Cheese
Equipment
Ingredients
- 8 ounces macaroni (½ pound)
- salt (for pasta water)
- 1 tablespoon evoo
- 8 ounces ground sweet Italian sausage
- 3 cups fresh spinach
- 2 tablespoons butter
- 1 tablespoon all purpose flour
- 4 ounces shredded Fontina cheese
- ½ cup grated Pecorino Romano cheese
- 1 ½ cups half & half
- 2 tablespoons fresh basil
- ⅛ teaspoon black pepper
- 1 cup Italian flavored breadcrumbs
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 375 degrees F.
- Add water and a few dashes of salt to a large pot; then bring to a boil over high heat. Add the macaroni and cook for approximately 5 minutes. (The pasta should be al dente and not completely soft). Drain the macaroni in a colander; then add back to the pot.
- While the water is boiling for the pasta, heat the oil in a small nonstick skillet over medium high heat; then add the ground sausage. Break the sausage apart and cook until no longer pink; approximately 3-5 minutes. Next, add the spinach and stir until it's wilted. Set aside.
- Combine the breadcrumbs and melted butter in a small bowl; set aside.
- To make the sauce, melt the butter in a small saucepan over medium high heat; then add the flour and whisk.
- Next, add the half & half, both cheeses, basil and pepper; then whisk until the sauce has thickened slightly.
- Add the sausage to the cooked macaroni along with the cheese sauce; mix well.
- Add the pasta to a 1-quart oven safe baking dish; then top with the breadcrumbs. Bake in the oven for 15-20 minutes until the top is lightly browned and the pasta is bubbling on the sides. Serve hot.
Bruce G says
I’ve used lots of recipes from the internet and this is the first one I have left a comment on. SO AMAZING! I doubled the recipe to use all of the sausage and cheese and am soooo glad I did! Can’t wait to have leftovers tomorrow. Thanks for sharing your brilliant recipe.
Carrie's Experimental Kitchen says
I have to say that this version of mac and cheese is one of my new favorites as well. The flavor is incredible and I'm so glad you enjoyed the recipe as much as we did!