Sausage and Veggie Mac and Cheese

Sausage and Veggie Mac and Cheese

There’s nothing like the comfort of Sausage and Veggie Mac and Cheese. I’ve made this recipe countless times, and it’s always a hit. The cheesy goodness, combined with the savory sausage and fresh veggies, creates the perfect meal for any night of the week. I love how the smoky flavor of the sausage mingles with the creamy cheese sauce, making it feel like a warm hug in every bite. Plus, adding vegetables gives it a refreshing twist, making this Sausage and Veggie Mac and Cheese not just delicious but balanced too.

The Inspiration Behind This Recipe

Sausage and Veggie Mac and Cheese was inspired by my desire to make a classic comfort dish with a healthier, more vibrant twist. I remember one day, rummaging through my fridge, when I realized I had leftover smoked sausage and a ton of veggies from the farmer’s market. It was one of those “aha!” moments. The idea to combine these ingredients with my favorite mac and cheese recipe hit me instantly. I wanted something that my family could enjoy while also sneaking in some extra nutrition, and this dish delivered.

Making It Your Own

One of the things I love most about Sausage and Veggie Mac and Cheese is how customizable it is. Whether you prefer gluten-free pasta, turkey sausage, or even a vegetarian version, this dish can easily adapt to suit your needs. I’ve tried it with broccoli, mushrooms, and even spinach – all work beautifully. You can also play around with the cheeses; while cheddar and Gruyère give it that rich, creamy texture, feel free to swap them for dairy-free alternatives if needed.

Perfect for Any Occasion

Whether it’s a casual weeknight dinner or a dish for a potluck, Sausage and Veggie Mac and Cheese is always a crowd-pleaser. It’s one of those meals that’s comforting but still feels special, with its golden, bubbly cheese topping and hearty sausage. I always make sure to bake it just right, so the top gets perfectly crispy while staying gooey underneath. And trust me, when you add a sprinkle of fresh parsley and scallions before serving, it’s a guaranteed hit!

Chef’s Notes- Sausage and Veggie Mac and Cheese

• Perfect Pasta Texture: Cook the pasta just until al dente (slightly firm to the bite) to prevent it from becoming too soft when baked.
• Veggie Variety: Feel free to swap zucchini with other quick-cooking veggies like broccoli, mushrooms, or spinach for added nutrients and flavor.
• Even Cheese Melt: Make sure to whisk the cheese sauce on low heat after adding the cheese, so it melts smoothly and doesn’t clump.
• Custom Spice Level: Adjust the Creole seasoning to taste, and for a spicier version, add a pinch of cayenne or red pepper flakes.
• Make-Ahead Option: Assemble the dish ahead of time, refrigerate, and bake just before serving for a convenient meal prep option.
• Crispy Topping: For a crispy topping, sprinkle some panko breadcrumbs on top before broiling to create a golden crust.

Pin

Print

Sausage and Veggie Mac and Cheese

0.0 from 0 votes

Course: Main CourseCuisine: Southern RecipesDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

650

kcal

Resting Time

10

minutes

Total time

1

hour 

20

minutes

Dive into this mouthwatering Sausage and Veggie Mac and Cheese! Loaded with savory sausage, fresh veggies, and a creamy blend of cheddar and Gruyère, this dish is a delightful twist on a classic comfort food. Perfect for family dinners or gatherings, this recipe brings a burst of flavor with every bite. Get ready to impress your taste buds!

Ingredients

• Pasta and Veggies

• 1 pound uncooked short pasta (such as penne or rotini)

• 2 tablespoons olive oil

• 2 pounds fresh zucchini, sliced into 1/2-inch pieces (about 7 1/2 cups)

• 1 small red bell pepper, finely chopped (about 1 cup)

• Sausage

• 1 pound smoked sausage, cut into half-moons (about 3 cups)

• Aromatics

• 3 tablespoons finely chopped garlic (about 8 cloves)

• 1 small yellow onion, finely chopped (about 1 cup)

• Cheese Sauce

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 2 tablespoons Creole seasoning

• 2 teaspoons dry mustard

• 1/2 teaspoon ground black pepper

• 8 ounces sharp white cheddar cheese, shredded (about 2 cups), divided

• 8 ounces Gruyère cheese, shredded (about 2 cups), divided

• Garnish

• Chopped fresh parsley

• Sliced scallions

• Alternative Ingredients:

• Pasta: Gluten-free pasta for gluten sensitivity.

• Sausage: Turkey sausage or vegetarian sausage for dietary preferences.

• Milk: Almond milk or soy milk for dairy-free option.

• Cheese: Dairy-free cheese for lactose intolerance.

Directions

• Cook Pasta – Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 9-11 minutes. Drain and transfer to a large bowl. Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Add zucchini and cook until bright green, about 3 minutes. Stir zucchini into the cooked pasta.
• Cook Sausage – In the same skillet over medium-high heat, add the sausage and cook until browned, about 8 minutes. Transfer sausage to the pasta mixture using a slotted spoon. Discard all but 1 tablespoon of drippings from the skillet. Add onion to the reserved drippings and cook over medium-high heat until softened, about 4 minutes. Add garlic during the last minute of cooking. Transfer onion mixture to the pasta mixture.
• Prepare Cheese Sauce – Preheat oven to 350°F. Melt butter in the skillet over medium heat. Sprinkle with flour and cook while whisking constantly until the mixture is blond in color, about 1-2 minutes. Gradually add milk while whisking constantly until the mixture thickens and coats the back of a spoon, about 1-2 minutes. Reduce heat to low and whisk in Creole seasoning, dry mustard, and ground black pepper. Add 1 cup of cheddar cheese and 1 cup of Gruyère cheese until smooth and melted.
• Assemble Dish – Pour the cheese sauce over the pasta mixture and stir to combine. Lightly grease a 13×9-inch broiler-safe baking dish with butter. Pour half of the pasta mixture into the baking dish and spread evenly. Sprinkle with remaining cheddar and Gruyère cheeses. Top with the remaining pasta mixture. Cover tightly with aluminum foil and bake in preheated oven until hot, about 25-30 minutes. Remove from oven and increase temperature to broil. Uncover the dish and broil until the top is browned in spots, about 6-8 minutes.
• Garnish and Serve – Let cool for about 10 minutes before garnishing with parsley and scallions.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• Baking sheet
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 650kcal
• Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 1200mg
• Potassium: 500mg
• Carbohydrates: 50g
• Fiber: 5g
• Sugar: 8g
• Protein: 25g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 30mg
• Iron: 15mg

FAQs- Sausage and Veggie Mac and Cheese

Can I use a different type of sausage?

Yes, you can substitute smoked sausage with turkey sausage, chicken sausage, or a plant-based sausage if you prefer.

Can I make this dish gluten-free?

Absolutely! Swap the pasta with your favorite gluten-free variety and use a gluten-free flour blend for the roux (cheese sauce base).

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese up to the baking step and store it in the fridge for up to 24 hours. Bake it when you’re ready to serve.

What can I use as a dairy-free alternative for the cheese and milk?

Use dairy-free cheese alternatives like vegan cheddar or Gruyère, and replace whole milk with almond or soy milk for a dairy-free version.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes, or microwave until heated through.