Mac 'n Cheese with Sausage & Peas, Please

Mac ‘n Cheese with Sausage & Peas, Please

Dish Size:
2.5 Quart
print this recipe
November 28, 2012
Tara’s Tidbits®

This is easily doubled for a potluck. You can use either white or Italian breadcrumbs, whichever you prefer - and the same with the pasta. You can also try smoked sausage as an option for a little more kick, or turkey sausage for a healthier twist.

This is not your typical shells and cheese recipe; by adding sausage and peas, this dish steps up from average to exceptional!



  • 3 tablespoons unsalted butter, divided, plus more for dish
  • 12 ounces dried macaroni pasta or other small shaped pasta
  • 8 ounces sausage, casings removed
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 10 ounces sharp white Cheddar cheese, grated (3 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 1 cup (5 ounces) frozen peas
  • 1/4 cup breadcrumbs


  1. Preheat oven to 400 degrees. Lightly coat a 2.5-quart temp-tations® dish with butter. Bring a large pot of salted water to a boil, and cook pasta according to package instructions. Drain and return to the pot.
  2. Meanwhile, in a medium saucepan over medium-high heat, melt 1 1/2 tablespoons of the butter. Add the sausage and cook, breaking up meat with a wooden spoon, until cooked through and crumbled, about 4 minutes.
  3. Add the remaining butter and flour to the sausage, stirring constantly until coated. Add the milk, whisking constantly until boiling and thickened. Turn off heat and stir in the cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and peas; cook until cheese is melted and smooth.
  4. Add the cheese mixture to the pasta and toss to coat. Pour into the prepared temp-tations® dish and top with the breadcrumbs.
  5. Bake until golden brown on top and the cheese is bubbly, 40 minutes. Serve immediately.
Tell us what you think!
comments powered by Disqus