Half Time Sausage Mac and Cheese
Fuel your game-day gatherings with the ultimate comfort food: Half Time Sausage Mac and Cheese! This crowd-pleasing dish combines tender elbow macaroni, a creamy three-cheese sauce featuring sharp cheddar, Monterey Jack, and Parmesan, and savory ground Italian sausage for a flavor-packed twist on classic mac and cheese. Topped with a perfectly crispy panko breadcrumb crust and a hint of paprika and garlic powder, this recipe delivers a satisfying crunch and bold flavor in every bite. Ready in just 45 minutes, this baked mac and cheese is ideal for feeding a hungry crowd. Garnish with fresh parsley for a pop of color, and get ready to score major points with friends and family! Perfect for tailgates, potlucks, or weeknight dinners, this mac and cheese is a guaranteed win.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup Parmesan cheese, grated
- 1 lb ground Italian sausage
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the ground Italian sausage over medium heat until browned and fully cooked. Break it into small crumbles as it cooks. Remove the sausage from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the milk, ensuring there are no lumps. Cook and stir frequently until the mixture thickens (about 5-7 minutes).
Reduce the heat to low and gradually stir in the shredded cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.
Season the cheese sauce with paprika, garlic powder, salt, and black pepper. Taste and adjust seasonings as needed.
In a large mixing bowl, combine the cooked macaroni, sausage, and cheese sauce. Mix well to coat everything evenly.
Preheat your oven's broiler to high.
Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the mixture evenly over the mac and cheese.
Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden brown. Keep a close eye to prevent burning.
Remove the dish from the oven and let it rest for a few minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 658 mg | 51% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
