Three Cheese Sausage Mac and Cheese

Sharing a favorite mac and cheese recipe today! My Three Cheese Sausage Mac and Cheese is a cheese lovers dream. Dinner perfection.

mac and cheese

Mac and Cheese

For those of you who asked for my Three Cheese and Sausage Homemade Mac and Cheese recipe from Instagram, here you go!! This was one of those days where I wasn’t planning on sharing the recipe, but I better plan on it if I share the photo on Instagram 🙂  You’ll just have to forgive the lack of step by step photos for these.

This is a great mac and cheese that serves a crowd or large family. If you’ve got a small family then it’s great for leftovers. It’s full of great cheesy flavor with bits of Italian Sausage throughout. If you’ve never made a roux before you can see some step by step photos from my Cheesy Chicken and Rice Skillet Bake. It’s very easy so no worries.

mac and cheese

How To Make Homemade Mac and Cheese

  1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with non-stick cooking spray. Brown sausage until cooked and crumbled. Drain if necessary and set aside. Cook pasta according to package directions, drain water and run under cool water. Set pasta aside.
  2. Melt butter in a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper until thick and bubbly. Slowly whisk in milk. Increase heat to medium high and keep whisking until milk becomes nice and thick. Once thick, reduce heat to low and stir in mozzarella and cheddar cheese until smooth and creamy. Stir in sausage and cooked pasta. Transfer to prepared baking dish and top with shredded Gouda cheese. Bake for 20-25 minutes until cheese is melted and hot. Serve warm.

Three Cheese Sausage Mac and Cheese

This Three Cheese Sausage Mac and Cheese is the perfect homemade mac and cheese recipe!
Course: Dinner
Cuisine: American
Prep Time 20 mins
Cook Time 25 mins
Servings: 8
Calories: 916kcal
Author: Jenny
Cost: $15
Print Pin

Ingredients

  • 1 pound Italian Sausage
  • 1 lb dry elbow noodles
  • 8 tablespoons unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups milk
  • 3 cups shredded mozzarella cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 teaspoons hot sauce such as Tapatio or Tabasco
  • 2 cups shredded Gouda Cheese

Instructions

  • Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with non-stick cooking spray. Brown sausage until cooked and crumbled. Drain if necessary and set aside. Cook pasta according to package directions, drain water and run under cool water. Set pasta aside.
  • Melt butter in a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper until thick and bubbly. Slowly whisk in milk. Increase heat to medium high and keep whisking until milk becomes nice and thick. Once thick, reduce heat to low and stir in mozzarella and cheddar cheese until smooth and creamy. Stir in sausage and cooked pasta. Transfer to prepared baking dish and top with shredded Gouda cheese. Bake for 20-25 minutes until cheese is melted and hot. Serve warm.

Nutrition

Calories: 916kcal | Carbohydrates: 52g | Protein: 45g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 179mg | Sodium: 1486mg | Potassium: 395mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1045IU | Vitamin C: 2mg | Calcium: 950mg | Iron: 2mg
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35 Responses
  1. sweetpumpkin

    WOW! This is so yummy! I tried this with some turkey Italian sausage and my sweet husband said that he couldn’t tell the difference. The only mistake I made was the hot sauce. As I was pouring it into the pan I noticed the bottle of hot sauce on the counter. I went back to read the directions and saw that it was not there either 🙂 Next time I will add it into the sauce before the adding the cheese. Let me know if that is not where I should be placing it 🙂

  2. Lesleigh

    Do think this would work if I made it up a day in advance and just kept it in the frig? It looks so good but wirh working full time and commuting life is so much easier when I can make things in advance.

  3. OrGreenic

    Thanks for the three cheese and sausage homemade macaroni and cheese recipe. This would be great to have if you were entertaining guests.

  4. Michelle @ Brown Eyed Baker

    Delicious! I love adding sausage to my baked ziti. Definitely throwing some into my favorite mac n’ cheese next time!

  5. Kim in MD

    Wow…this looks amazing, Jenny! I’m so glad you decided to share this, even without the step-by-step photos you normally would normally post! 🙂

  6. megan @ whatmegansmaking

    I like any and all versions of mac and cheese – going to have to try this one 🙂 It looks so good!

  7. Tris

    Just a question… If we’re not able to eat Italian Sausage because of religious reasons, what’s a good non pork substitute for it?

  8. Mommyof2Girlz/StephD

    Love homemade mac and cheese and this recipe looks perfect! Thank you for sharing 🙂

  9. Rachel

    Yum!!! If you’d like to health-ify this recipe a bit check out the Baked Pumpkin & Sausage Rigatoni recipe in the September Family Circle issue, very similar to this, but with an added can of pumpkin and less cheese. I just tried it and it was amazing–my husband does NOT like pumpkin and he thought it was pretty good. And since your kids already expect Mac n cheese to be orange, they might not even notice 😉

  10. Mrs. Jen B

    Oh my goodness! Perfect for fall! I’m almost afraid to attempt it, though – since I know I’d want to eat every bite myself! 😉

  11. Hayley @ The Domestic Rebel

    OMG! I want to crawl up in that bed of ooey gooey cheesy goodness. And I seriously love using ground sausage–yum!

  12. Chelsea @ Chelsea Eats Treats

    Omg this looks heavenly 🙂 I love the added flavor of the gouda! Looks delicious!

  13. Ali @ Gimme Some Oven

    Oh my heavens — all that wonderful cheese!!! Looks so delicious and comforting. 🙂

  14. Melissa

    Looks yummy! But I don’t see flour listed in the ingredients, how much did you use for the roux? Thanks

    1. Kailene

      I noticed that, too…..I have made roux before and I believe it is generally equal parts butter and flour. So, that would be 8 Tbsp. (which = 1/2 cup) :O)

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