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Creamy White Cheddar Mac and Cheese with Smoked Sausage Bake in a serving dish.

White Cheddar Mac and Cheese with Smoked Sausage Bake

A cozy and filling White Cheddar Mac and Cheese with Smoked Sausage Bake that's perfect for weeknights, easy to make, and deliciously creamy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz elbow macaroni or shells Use shells or cavatappi if preferred.
Sausage
  • 12 oz smoked sausage (kielbasa or andouille), sliced Good flavor with a little spice.
Sauce
  • 2 Tbsp butter For melting.
  • 2 Tbsp flour For thickening the sauce.
  • 2 cups milk Whole milk is richer; 2% is fine too.
  • 8 oz white cheddar cheese Sharp white cheddar is recommended.
Seasoning
  • 1/2 tsp garlic powder Optional spice.
  • 1/2 tsp onion powder Optional spice.
  • 1/2 tsp paprika Optional spice.
  • 1/4 tsp black pepper Optional spice.
  • to taste salt For pasta water and seasoning the sauce.
Topping
  • 1/2 cup panko or crushed crackers For crunchy topping; optional.
  • 2 Tbsp melted butter To drizzle over topping.

Method
 

Preparation
  1. Boil the pasta in salted water until just barely done, then drain and set aside.
  2. In a large skillet, brown the sliced smoked sausage over medium heat. Remove and set aside.
  3. Melt the butter in the same pot, then whisk in flour, cooking for about a minute.
  4. Gradually whisk in the milk and stir until it thickens enough to coat a spoon.
  5. Reduce heat and stir in shredded white cheddar until smooth.
  6. Add the cooked pasta and browned sausage back into the pot, mixing until all is coated in the sauce.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Pour the mac and cheese into a greased 9x13 baking dish.
  3. If desired, sprinkle panko or crushed crackers over the top and drizzle with melted butter.
  4. Bake for 18 to 25 minutes, until bubbly and golden on top.
  5. Let it rest for 5 to 10 minutes before serving.

Notes

For the best texture, consider using freshly shredded cheese for a creamier sauce. To make ahead, refrigerate assembled dish up to a day, adding a splash of milk before baking.