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Sausage and 3-Cheese Mac and Cheese

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“This was from a Rachel Ray show on TV and was sooo good. It is a bit time consuming though. I know it isn't low cal, but I would make it again and just try to cut back a little by substituting soy milk for the half and half, etc. Any pasta can be used, but a "short" pasta, like elbows, cavatappi works well.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler on high.
  2. Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and set aside.
  3. While the water is coming up to a boil to cook the pasta, heat the olive oil in a large skillet over medium high heat.
  4. Add the sausage and break it up it to little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat.
  5. Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper.
  6. Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute.
  7. Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted.
  8. Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish.
  9. In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish.
  10. Place baking dish in the broiler and broil until the bread topping is nice and brown.

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