Stovetop Italian Sausage Mac and Cheese

Super cheesy and creamy, this macaroni and cheese is loaded with deliciousness thanks to the Italian sausage. Ready in just 30 minutes and using only one pot, this is a quick and easy, family friendly weeknight meal.

 

Cut: Sausage
Prep Time: 5 minutes

Cook Time: 25 minutes
Number of Servings: 6

 

Ingredient:

  • 1 Tbsp (15 mL) canola oil

  • 1 lb (500 g) mild Italian sausage, removed from its casings

  • 1/2 onion, diced

  • 1 tsp (5 mL) Italian seasoning

  • 1/4 tsp (1 mL) red pepper flakes (or a bit more if you want it spicy)

  • 2 cups (500 mL) reduced sodium vegetable or chicken broth

  • 1 3/4 cups (425 mL) canned diced tomatoes (including some juices)

  • 1/2 cup (125 mL) half and half cream

  • 230 g uncooked macaroni

  • 4 cups (1 L) chopped kale (or spinach)

  • 2 1/4 cups (560 mL) shredded cheddar cheese, reserving some for topping

  • 4 oz (125 g) cream cheese, cubed

  • 2 Tbsp (30 mL) chopped fresh parsley

Directions:

  1. Place a large, ovenproof skillet or braising pan over medium-high heat. Add the oil. Crumble in the sausage meat and stir in the onion. Cook, breaking the sausage apart with a wooden spoon, until the meat is no longer pink, about 5 minutes. Stir in the Italian seasoning and red pepper flakes, and cook for another minute.

  2. Stir in the broth, and cook for a minute or two, scraping up any browned bits from the bottom of the pan. Stir in the canned tomatoes and cream; add the macaroni. Cover, bring to a boil, then turn the heat down to medium low and simmer for 7 minutes, stirring every couple of minutes so the pasta doesn’t stick to the bottom of the pan.

  3. After 7 minutes, stir in the kale. If using spinach, stir this in when you stir in the cheese. Cover the pan again and cook for another 8 minutes, stirring frequently, until the macaroni is tender. Stir in the most of the cheddar and cream cheese.

  4. Preheat the broiler, top with remaining cheddar cheese, and broil until browned, about 2 minutes.

  5. Remove from the oven, let stand for a few minutes, garnish with parsley and serve.

Nutritional Analysis:

 

YIELD:

6 servings.
 

SERVING SIZE:

2 cups (500 mL).

Per Serving
Calories 620
Total Fat 37 g
Saturated Fat 17 g
Cholesterol 95 mg
Carbohydrates 45 g
Fiber 5 g
Sugars 9 g
Protein 26 g
Sodium 710 mg
Potassium 697 mg
 

Source: Renée Kohlman

 
DinnerDorothy Method: Pan-fry, Cut: Sausage & Weiner