Sausage Tomato Macaroni and Cheese Casserole
Get ready to elevate your comfort food game with this irresistible Sausage Tomato Macaroni and Cheese Casserole! This hearty dish combines the smoky richness of ground Italian sausage, the tangy warmth of a savory tomato sauce, and the creamy indulgence of a homemade three-cheese blend. Elbow macaroni is perfectly coated in a velvety cheddar, mozzarella, and Parmesan sauce, layered with a robust sausage-tomato mixture, and finished with a golden breadcrumb topping for the perfect crunch. Bursting with the flavors of garlic, onion, and Italian herbs like oregano and basil, this baked casserole is a crowd-pleasing dinner option that’s ready in under an hour. Perfect for weeknight meals or family gatherings, it’s comfort food at its finest—cheesy, bubbly, and endlessly satisfying!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 1 pound Ground Italian sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.75 cup Breadcrumbs
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it apart with a spoon. Remove the cooked sausage and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 10 minutes. Stir in the cooked sausage and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and smooth.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook the mixture over medium heat until it thickens, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and sausage tomato mixture. Mix well and transfer the mixture to the prepared baking dish.
Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
5008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 8352 mg | 363% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 62.8 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 4012 mg | 309% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3608 mg | 77% | |
*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.
