Sausage and 3-Cheese Mac and Cheese

"This was from a Rachel Ray show on TV and was sooo good. It is a bit time consuming though. I know it isn't low cal, but I would make it again and just try to cut back a little by substituting soy milk for the half and half, etc. Any pasta can be used, but a "short" pasta, like elbows, cavatappi works well."
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Ready In:




  • Preheat broiler on high.
  • Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and set aside.
  • While the water is coming up to a boil to cook the pasta, heat the olive oil in a large skillet over medium high heat.
  • Add the sausage and break it up it to little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat.
  • Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper.
  • Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute.
  • Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted.
  • Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish.
  • In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish.
  • Place baking dish in the broiler and broil until the bread topping is nice and brown.

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  1. Absolutely delish! I used mild pork sausage because that's what I had and it worked beautifully. I also subbed the asiago for chedder because that's again.. what I had on hand. I forgot the flour because I was busy but it still turned out wonderful. After it sat in the fridge for awhile it soaked up all the extra moisture so it wasn't runny at all when I got leftovers tonight. It pleased even my very picky DBF! I will be making this again.. and again.. and again.
  2. This is one of those recipes i wish i could give more than 5 stars to.


I am an engineer with an artsy side. So I love high tech stuff--including eCookbooks. I have been cooking since I was a child and love to cook. I used to write a quarterly cooking column in the local paper; now I write 2 page feature article every quarter and include photos. I travel the world so my tastes are eclectic.
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