Mac and Cheese Dakota Style
Experience comfort food with a bold twist in this irresistible Mac and Cheese Dakota Style! This elevated classic pairs creamy, homemade cheese sauce—featuring sharp cheddar, Monterey Jack, and a touch of tangy cream cheese—with hearty rounds of browned smoked sausage for a satisfying, savory depth. Finished with a golden, crunchy panko breadcrumb topping, this baked mac and cheese is the perfect combination of velvety smoothness and crispy texture. A hint of Dijon mustard, paprika, and hot sauce adds a subtle kick, making every bite unforgettable. Ready in just under an hour, this dish serves six and is ideal for family dinners or potluck gatherings. Garnish with fresh parsley for a burst of color and flavor, and prepare for this comforting casserole to become your new favorite indulgence.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 12 oz Smoked sausage (sliced into rounds)
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 3 cups Sharp cheddar cheese (shredded)
- 1.5 cups Monterey Jack cheese (shredded)
- 4 oz Cream cheese (softened)
- 1 tbsp Dijon mustard
- 1 tsp Hot sauce
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Panko breadcrumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, sauté the sliced smoked sausage until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, cream cheese, Dijon mustard, hot sauce, paprika, salt, and black pepper. Stir until the cheese has fully melted and the sauce is smooth.
Add the cooked macaroni and browned sausage to the cheese sauce. Stir until evenly coated.
Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs with olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them over the top of the mac and cheese.
Bake the mac and cheese for 15 minutes, or until the top is golden and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 810 mg | 62% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 517 mg | 11% | |
*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.
