One thing about me, is I am a total sucker for a good mac and cheese, and lately I’ve been craving a little twist on the classic. While I absolutely adore a traditional mac and cheese, I love mixing it up with some of my favorite flavors. So, I took a bunch of rich Italian cheeses, added some bold, savory Italian sausage, and baked it all up with a crunchy, seasoned breadcrumb topping. And thats it – thats how this Four-Cheese Italian Sausage Baked Mac & Cheese was born, and let me tell you – it came out even better than I imagined. It’s super creamy, so decadent, and honestly just perfect for a cozy date night, a dinner party, or to treat someone special.
Four-Cheese Italian Sausage Baked Mac & Cheese
Equipment
- 1 9 x 13 baking dish
Ingredients
- 400 grams short pasta of choice
- 375 grams ground Italian sausage
- 5½ cups milk, 2%, warmed
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup marscapone
- 1¼ cup fontina, shredded
- 1/2 cup gorgonzola, cubed
- 1/2 cup parmesan, finely grated
- 1/2 tsp garlic powder
- 1/8 tsp nutmeg
- 2/3 cup seasoned Italian breadcrumbs
Instructions
- Preheat the oven: to 375°F (190°C) then lightly grease a 9× 3-inch baking dish and set aside.
- Prep the cheese: shred and measure all cheeses before you begin. Set aside.
- Cook the sausage: in a medium frying pan over medium-high heat, cook the Italian sausage until fully browned and cooked through. Remove from heat and set aside.
- Cook the pasta: bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Try not to over cook. Drain and set aside.
- Warm the milk: in a small saucepan, heat the milk over low heat until warm (do not boil). Keep warm.
- Make the roux: in a large pot (large enough to hold the pasta), melt the butter over medium heat.Whisk in the flour and cook, stirring constantly, for 1–2 minutes until lightly golden and no clumps remain.
- Make the sauce: slowly whisk in about ½ cup of the warm milk until smooth. Gradually whisk in the remaining milk and add the garlic powder and nutmeg. Continue cooking, whisking frequently, until the sauce thickens.
- Add the cheese: remove the pot from heat. Add the cheeses one at a time, stirring until fully melted before adding more, until the sauce is smooth.Sammy's tip: if the sauce is too thick, stir in a splash of warm milk to loosen it. Taste the sauce to see if you want to add any salt or pepper after all of the cheese has melted.
- Combine everything: add the cooked pasta and sausage into the cheese mixture and toss to combine.
- Bake: transfer the mixture to the prepared baking dish and cover with foil. Bake for 20 minutes, or until hot and bubbling.
- Finish with breadcrumbs: remove the foil, sprinkle the breadcrumbs evenly over top, and broil on high for 2–4 minutes, or until golden and crispy (watch closely).
- Rest and serve: let stand for 5 minutes before serving – enjoy warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of pasta should I use for this mac and cheese?
Choose a short, sturdy pasta with pockets to hold the cheese. Cavatelli, penne, or large pasta shells (like conchiglie) work great.
Can this be made ahead of time?
I don’t recommend it. As the pasta and sauce sit, they can become dry. It’s best to make it right before serving for the creamiest result.
Can I substitute any of the cheeses?
Yes, you can! Provolone, mozzarella, or pecorino romano are great swaps. Just keep in mind that this will change the flavor of the dish.
