Description
This Easy Sausage Mac and Cheese with Peppers and Onions is a hearty and flavorful twist on traditional mac and cheese. Featuring smoky sausage, sweet bell peppers, and caramelized onions, all mixed into a rich, creamy cheese sauce made with sharp cheddar and mozzarella. Perfect for a comforting weeknight dinner that’s quick and delicious.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb smoked sausage, sliced into rounds
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Optional
- Chopped parsley for garnish
Instructions
- Cook Pasta: Prepare the elbow macaroni according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage rounds and cook for about 5–6 minutes until browned and cooked through.
- Cook Vegetables: Add the sliced red and green bell peppers along with the sliced yellow onion to the skillet. Continue to cook, stirring occasionally, until the vegetables are tender, about 4–5 minutes. Remove the sausage and vegetables from the skillet and set aside.
- Make Roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux without browning it.
- Prepare Cheese Sauce: Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Continue stirring until the sauce thickens, about 3–4 minutes.
- Add Cheeses and Seasonings: Lower the heat to low and stir in the shredded sharp cheddar and mozzarella cheeses until fully melted and smooth. Season the cheese sauce with garlic powder, salt, and black pepper to taste.
- Combine Everything: Add the cooked pasta, sausage, and sautéed vegetables back into the skillet. Stir gently until everything is evenly coated with the creamy cheese sauce and heated through.
- Serve: Dish out the mac and cheese warm, garnished with chopped parsley if desired. Enjoy immediately.
Notes
- Use spicy sausage for a little heat or substitute with turkey sausage for a lighter dish.
- For extra depth of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
- To make this recipe gluten-free, substitute elbow macaroni with gluten-free pasta and use gluten-free flour for the roux.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
