A hearty Mac and Cheese recipe with Italian sausage gets an extra flavor boost from red and green bell peppers and onions. It’s rich, indulgent, and has just the right kick from a mix of hot and sweet Italian sausage. A creamy sauce made of three different cheeses adds depth and holds it all together while it’s baked to perfection.
Italian Sausage Mac and Cheese with Veggies
One of the best ways to level up basic mac and cheese is to load it up with sautéed vegetables. This dish has a mac and cheese base but is flavored with Italian sausage and sautéed peppers and onions. It’s like a cross between the two classic dishes, three cheese mac and cheese and skillet peppers and onions. The creamy sauce is rich and flavorful while the peppers add a pop of color.
As someone who knows about a mac and cheese recipe this casserole checks all the boxes. It’s creamy and cheesy but also has plenty of meat and veggies, it makes a great family meal.
It’s ready in about an hour, but you can easily make this in advance and just pop it in the oven on busy weeknights.
Why Make This Pasta Casserole
- Cheesy: A blend of American, fontina, and parmesan makes it extra melty, gooey, and rich.
- Flavorful: The sweet and spicy sausage mixed with creamy cheese sauce and tender pasta never disappoints.
- Make-ahead friendly: You can assemble the entire dish and store it in the fridge until you’re ready to bake, making it the perfect weeknight dinner.
What’s in This Recipe
- Pasta: When experimenting with the pasta shape, I found that a swirly pasta like rotini or cavatappi works best because it holds onto the creamy sauce. But you can use penne, shells, or even elbow macaroni if that’s what you have.
- Italian sausage: I always use a mix of hot and sweet Italian pork sausage to adds layers of flavor.
- Veggies: Use whatever color bell peppers you like. You’ll also need a red onion.
- American, Fontina, Parmesan Cheese: Provides a smooth, melty texture with a punch of tangy flavor, but feel free to add your favorites, like cheddar or mozzarella or Monterey Jack. Adding American cheese makes it extra gooey.
How to Make Pasta with Sausage, Peppers, and Onions
Step One: Cook the Pasta
Step Two: Cook the Sausage and Veggies
Step Three: Make the Cheese Sauce
Sprinkle flour over the sausage and veggies in the skillet and stir it in. Gradually add the milk and cream, stirring until it thickens. Toss in the cheeses (except for the bit of fontina you’re saving for the top) and stir until melted and creamy.
Step Four: Combine Everything
Step Five: Bake and Serve
Top with the reserved sausage, peppers, and the rest of the fontina. Then, bake until the top is golden and bubbly. Let it cool for a bit before digging in so everything sets up nicely.
A Few Recipe Notes
- Make-ahead: Assemble everything in the casserole dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temp for 15-20 minutes, then bake as directed.
- Add heat: If you want a little more heat, you can use all spicy sausage and even add some red pepper flakes if you like.
- Pasta: Don’t overcook the pasta! You want it to be just al dente because it will continue to cook as it bakes in the oven.
If you love these flavors but don’t want a heavy cheese sauce, then try making stuffed peppers with Italian sausage made in the slow cooker.
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Sausage Mac and Cheese with Peppers and Onions
Ingredients
- 1 lb pasta any type of swirly pasta like rotini
- 1 tablespoon butter
- 1 pound hot and sweet Italian sausage casings removed
- 2 bell peppers thinly sliced into rings
- 1 onion thinly sliced
- 2 tablespoons flour
- 1 teaspoon salt
- 1 ½ cup milk
- 1 ¼ cup heavy cream
- 8 ounces American cheese shredded
- 8 ounces fontina cheese shredded
- 4 ounce parmesan cheese shredded
- 2 tablespoons stone ground Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon pepper
Instructions
- Preheat oven to 375º.
- Cook Pasta per package directions in salted water to al dente. Drain and return to the pot.
- In a large skillet, add butter and cook sausage over medium high heat, breaking it up into small bits and cooking just until it begins to brown, then add sliced onions and peppers and continue to cook until the peppers have softened, about 6-8 minutes.
- Remove about a cup of the sausage and pepper mixture and set aside.
- Add flour and salt to the sausage and peppers in the skillet and cook for a minute. Gradually add cream and milk stirring until it begins to thicken. Add the mustard and all of the American cheese and parmesan and ½ of the fontina, reserving the rest for later. Stir until the cheese has melted then pour it over the cooked pasta.
- Pour the mixture into a 9 x 13 casserole dish and cover with the reserved sausage mixture and reserved fontina cheese. Sprinkle the top with paprika and pepper.
- Bake until browned and bubbly, about 20 minutes. Let rest for 20 minutes before serving.
Barbara’s Tips + Notes
- Don’t over cook the pasta or it will get mushy when it bakes.
- You can make this and freeze it before baking. Let it thaw in the refrigerator before baking.
- For leftovers, let it cool then store in an airtight container and it will stay fresh for 3-5 days in the fridge or up to 3 months in the freezer.
Nutrition
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Mandy @ South Your Mouth says
My LORD, if this doesn’t blow up the internet then people ain’t eating right! My mouth is watering looking at that velvety cheese sauce and I LOVE Italian sausage so I will be making this soon!
Barbara Curry says
Thanks Mandy!
John Marcy says
We made the sausage & pep0er Mac and cheese today.
There is no where in the recipe saying where the mustard goes.
Or thecsalt.
Barbara Curry says
I’m sorry, I’ve added that into the recipe card.