Macaroni and Cheese with Roasted Veggies Pork Sausage
Elevate your comfort food game with this irresistible Macaroni and Cheese with Roasted Veggies Pork Sausage recipe! Creamy, cheesy pasta meets hearty pork sausage and caramelized roasted vegetables like red bell pepper, zucchini, and broccoli for a dish that’s the perfect balance of indulgence and wholesome flavors. The silky cheese sauce, made with sharp cheddar, Parmesan, and a touch of Dijon mustard, coats every bite of al dente macaroni, while paprika adds a subtle smoky warmth. Topped with extra cheese and baked to golden perfection, this one-pan wonder is as easy to prepare as it is satisfying. Perfect for family dinners, gatherings, or meal prep, this wholesome twist on classic mac and cheese is guaranteed to please every palate.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 2 tbsp olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 1.5 cups broccoli florets
- 8 oz pork sausage
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 tsp dijon mustard
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 425°F (220°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the macaroni is cooking, spread the diced red bell pepper, zucchini, and broccoli florets on a large baking sheet. Drizzle with 1 tablespoon olive oil, and season with a pinch of salt and pepper. Roast in the oven for 15-20 minutes, flipping halfway through, until tender and lightly caramelized.
In a large skillet over medium heat, add 1 tablespoon olive oil and cook the pork sausage, breaking it into crumbles with a wooden spoon, until browned and cooked through (about 7-8 minutes). Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a paste and starts to bubble slightly (but do not let it brown).
Gradually whisk in the milk and heavy cream, and continue to cook, stirring frequently, until the mixture thickens (about 5 minutes).
Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan. Add the dijon mustard, paprika, salt, and black pepper, stirring until smooth and creamy. Remove from heat.
In a large mixing bowl, combine the cooked macaroni, roasted vegetables, and cooked sausage. Pour the cheese sauce over the top and mix until everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. If desired, sprinkle additional shredded cheddar or Parmesan on top for extra cheesiness.
Bake in the oven at 425°F (220°C) for 10-15 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious macaroni and cheese with roasted veggies and pork sausage!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 472 mg | 36% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 432 mg | 9% | |
*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.
