Description
Creamy, cheesy macaroni baked with savory Italian sausage, sweet bell peppers, and caramelized onions for a hearty, crowd-pleasing one-dish dinner.
Ingredients
Scale
- 12 ounces elbow macaroni
- 1 pound Italian sausage
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat: Preheat the oven to 375°F and lightly grease a baking dish.
- Cook pasta: Bring a pot of salted water to a boil, cook 12 ounces elbow macaroni until just al dente, drain and set aside.
- Brown sausage: In a large skillet over medium-high heat, brown 1 pound Italian sausage until fully cooked, breaking it into bite-sized pieces. Remove sausage and set aside, leaving rendered fat in the pan if desired.
- Sauté vegetables: In the same skillet, add a touch of butter or oil if needed and sauté 1 large red bell pepper, 1 large green bell pepper, and 1 medium yellow onion until tender and slightly caramelized. Remove from heat.
- Make béchamel: In a medium pot, melt 4 tablespoons butter over medium heat, whisk in 4 tablespoons all-purpose flour and cook briefly to form a roux. Slowly whisk in 3 cups whole milk and 1 cup heavy cream until smooth and slightly thickened.
- Add cheese and season: Reduce heat to low, gradually stir in 2 cups freshly shredded sharp cheddar, 1 cup freshly shredded mozzarella, and 1/2 cup grated Parmesan until fully melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Adjust consistency with a splash of reserved pasta water if needed.
- Combine: Fold the cooked pasta, browned sausage, and sautéed peppers and onions into the cheese sauce until evenly coated.
- Assemble: Pour the mixture into the prepared baking dish, top with extra shredded cheese or optional breadcrumb topping.
- Bake: Bake at 375°F for about 20 minutes until bubbly and golden on top. For a crispier top, broil 2 to 3 minutes while watching closely.
- Rest and serve: Let rest for 5 minutes before scooping and serving. Garnish with fresh parsley if desired.
Notes
- Use freshly shredded cheeses for the smoothest, creamiest sauce.
- Cook pasta slightly under al dente since it will finish cooking in the oven.
- Reserve a small cup of pasta cooking water to loosen the sauce if it becomes too thick.
- Assemble ahead and refrigerate covered for up to 24 hours, then bake when ready.
- Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 560
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
Keywords: sausage mac and cheese, comfort food, pasta bake, sausage and peppers, weeknight dinner, cheesy casserole