Half Time Sausage Mac And Cheese Recipes

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COUNTRY SAUSAGE MACARONI & CHEESE

Make and share this Country Sausage Macaroni & Cheese recipe from Food.com.

Provided by Annas Mom

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10



Country Sausage Macaroni & Cheese image

Steps:

  • Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels.
  • Combine milk, cheese and mustard in saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
  • Cook macaroni according to package directions. Drain.
  • Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2 quart casserole dish.
  • Cover and bake 15 to 20 minutes. Stir, sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.

Nutrition Facts : Calories 1067.2, Fat 57.8, SaturatedFat 26.1, Cholesterol 151.6, Sodium 2531.9, Carbohydrate 83.7, Fiber 4.8, Sugar 10.6, Protein 52

1 lb pork sausage
1 1/2 cups milk
12 ounces processed cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh tomatoes or 1 cup drained canned tomato
1 cup sliced mushrooms
1/3 cup sliced green onion
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons parmesan cheese

SAUSAGE MAC N CHEESE

Total comfort food! This yummy dish is made by my grandmother at every family get together. You can use mild or spicy sausage, but I find that even though I love spicy foods, mild sausage works best in this recipe. I hope you like it!

Provided by Lauren Kay

Categories     One Dish Meal

Time 35m

Yield 2 quart casserole, 4-6 serving(s)

Number Of Ingredients 10



Sausage Mac N Cheese image

Steps:

  • Preheat oven to 350 degrees.
  • Crumble and cook sausage in a medium skillet until browned.
  • Combine milk, velveeta, and mustard in a medium saucepan; cook over low heat and stir until cheese melts and the mixture is smooth.
  • Stir in the cooked sausage, drained tomatoes, mushrooms, onions, and cayenne pepper. Remove from heat.
  • Cook the macaroni according to package directions and drain.
  • Combine the cooked macaroni and the cheese mixture in a large bowl and toss to combine.
  • Spoon into a greased 2 quart casserole. Cover and bake 15-20 minutes. Sprinkle with parmesan cheese and bake uncovered for 5 mor minutes.
  • Enjoy!

Nutrition Facts : Calories 787.1, Fat 56.5, SaturatedFat 25.8, Cholesterol 148, Sodium 2869.9, Carbohydrate 34.4, Fiber 2.8, Sugar 10.9, Protein 35.7

1 lb sausage (I use breakfast sausage, like Jimmy Dean or Bob Evans)
1 1/2 cups milk
12 ounces Velveeta cheese
1/2 cup Dijon mustard
1 cup diced tomato, drained
1 cup sliced mushrooms
1/3 cup green onion
1/8 teaspoon cayenne pepper
2 ounces elbow macaroni
2 tablespoons parmesan cheese

HALF-TIME SAUSAGE MAC AND CHEESE

This recipe is delicious! Unfortunately, it is loaded with calories, but it is great for when you want to have that occasional splurge for comfort food. I got this recipe from People magazine, I believe, of all places. I didn't even know they published recipes but it was in an edition I happen to be browsing through right before the Super Bowl this year. I made it for a party and it was gone in no time. This cheese sauce would be awesome on it's own I think as well. You can definitely make this without the sausage and it would be great as well but it makes a wonderful one-dish meal if included.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15



Half-Time Sausage Mac and Cheese image

Steps:

  • To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
  • Cook over medium heat until just golden brown; set aside.
  • Grill sausages or bake in oven and set aside.
  • Preheat oven to 350 degrees.
  • In large pot, boil water and cook macaroni al dente.
  • While pasta cooks, heat oil in a large skillet and add onions.
  • Saute onions over low heat, stirring frequently.
  • Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
  • Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
  • Simmer until smooth and thickened.
  • Adjust seasoning to taste with salt, pepper and nutmeg.
  • Strain through a fine-mesh colander, if desired.
  • Add heavy cream and simmer to a good flavor and consistency.
  • Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
  • In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
  • Cover with foil and bake for 35 minutes.
  • Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.

1 tablespoon butter, melted
1/2 cup breadcrumbs
1/4 cup grated parmigiano-reggiano cheese
1 tablespoon onion, finely minced
4 ounces unsalted butter
4 ounces all-purpose flour
1 quart milk
1 lb American cheese, slices (white or yellow)
salt, to taste
pepper, to taste
ground nutmeg, to taste
1 cup heavy cream
8 ounces grilled Italian sausage (cut in 1/4 inch slices, can be hot or sweet sausage)
1 1/2 lbs macaroni, and shells
1 garlic clove, peeled (for coating casserole dish)

MACARONI AND CHEESE WITH SAUSAGE

Skip the bun: Eat your sausage, pepper and onion in a mac and cheese.

Provided by Food Network Kitchen

Time 1h15m

Yield 10-12

Number Of Ingredients 11



Macaroni and Cheese with Sausage image

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
  • Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
  • Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
  • Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.

Kosher salt
1 pound elbow macaroni
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 red bell pepper, seeded and chopped
1 onion, chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Gruyere

APPLE-SAUSAGE MAC AND CHEESE

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 13



Apple-Sausage Mac and Cheese image

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.
  • Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
  • Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.

4 tablespoons unsalted butter, plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage, sliced 1/2 inch thick
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice
1 pound monterey jack cheese, shredded (4 cups)
1/2 pound extra-sharp cheddar cheese, shredded (2 cups)
1/2 cup sour cream
35 small butter crackers (1 sleeve Ritz), crushed

MAC & CHEESE WITH SAUSAGE MEATBALLS

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10



Mac & Cheese with Sausage Meatballs image

Steps:

  • Preheat the oven to 425˚ F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
  • Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
  • Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
  • Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
  • Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.

Kosher salt
12 ounces cavatappi or other corkscrew pasta
1 cup crushed cheese crackers
2 1/4 cups whole milk
10 ounces bulk sweet Italian sausage
3 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour
8 ounces sharp cheddar cheese, shredded
2 ounces processed cheese (such as Velveeta), cut into 1/2-inch cubes
1/2 teaspoon Dijon mustard

MACARONI AND CHEESE WITH KALE

Give classic mac and cheese a healthy makeover with the addition of sauteed kale.

Provided by Food Network Kitchen

Time 1h5m

Yield 8-12

Number Of Ingredients 12



Macaroni and Cheese with Kale image

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
  • Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
  • Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
  • Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups)
4 garlic cloves, finely chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Havarti cheese
1 cup panko bread crumbs

MACARONI AND CHEESE WITH SMOKED SAUSAGE

Make and share this Macaroni and Cheese With Smoked Sausage recipe from Food.com.

Provided by pebbles4ann

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Macaroni and Cheese With Smoked Sausage image

Steps:

  • Prepare mac and cheese according to package directions. Adding sausage, onion, and bell pepper during last 5 minutes of macaroni cooking time.
  • Drain pasta and veggies.
  • Then add seasonings once it is all put together.

Nutrition Facts : Calories 595.9, Fat 21.7, SaturatedFat 8.2, Cholesterol 52.6, Sodium 1649.7, Carbohydrate 70.3, Fiber 2.4, Sugar 10.7, Protein 28.9

14 ounces kraft deluxe macaroni and cheese mix
milk (for mac and cheese)
butter (for mac and cheese)
1/2 lb smoked sausage (cut into chunks)
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/8-1/4 teaspoon ground red pepper

SAUSAGE AND 3-CHEESE MAC AND CHEESE

This was from a Rachel Ray show on TV and was sooo good. It is a bit time consuming though. I know it isn't low cal, but I would make it again and just try to cut back a little by substituting soy milk for the half and half, etc. Any pasta can be used, but a "short" pasta, like elbows, cavatappi works well.

Provided by Artsy Chef

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15



Sausage and 3-Cheese Mac and Cheese image

Steps:

  • Preheat broiler on high.
  • Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and set aside.
  • While the water is coming up to a boil to cook the pasta, heat the olive oil in a large skillet over medium high heat.
  • Add the sausage and break it up it to little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat.
  • Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper.
  • Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute.
  • Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted.
  • Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish.
  • In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish.
  • Place baking dish in the broiler and broil until the bread topping is nice and brown.

Nutrition Facts : Calories 913.8, Fat 38.6, SaturatedFat 19.6, Cholesterol 90.8, Sodium 1261.7, Carbohydrate 97.1, Fiber 4.4, Sugar 5, Protein 43.4

1 lb pasta
2 tablespoons extra virgin olive oil
3/4 lb sweet Italian sausage
1 small yellow onion, chopped
4 large garlic cloves, chopped
3 tablespoons flour
1 cup chicken stock
3 cups milk or 3 cups half-and-half
1 pinch nutmeg
1 1/2 cups asiago cheese, grated
2 cups provolone cheese, grated
2 cups breadcrumbs (for stuffing)
4 tablespoons butter, melted
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup flat leaf parsley, chopped (optional)

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