Best 7 Half Time Sausage Mac And Cheese Recipes

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Welcome to the ultimate guide to crafting the perfect "Halftime Sausage Mac and Cheese"! Prepare to tantalize your taste buds with this mouthwatering dish that combines the richness of sausage, the gooey goodness of cheese, and the comforting warmth of macaroni. Whether you're hosting a game day party or simply seeking a delightful meal, this recipe will leave you and your guests cheering for more. Dive into the culinary journey of flavors and textures, and get ready to experience a halftime snack or main course that will be the star of your table.

Let's cook with our recipes!

BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS



Breakfast Macaroni and Cheese with Sausage and Hash Browns image

The best part of this breakfast-inspired mac and cheese is the hash-brown topping. It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 13

Kosher salt
1 pound elbow macaroni
1 tablespoon vegetable oil
1 pound breakfast sausage, casings removed
1 large yellow onion, chopped
2 small green bell peppers, chopped
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
1 1/2 cups frozen shredded hash browns, thawed
4 tablespoons unsalted butter, melted

Steps:

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
  • Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring 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. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.

MACARONI AND CHEESE WITH SAUSAGE



Macaroni and Cheese with Sausage image

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

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

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.

SAUSAGE MACARONI BAKE



Sausage Macaroni Bake image

Everyone's bound to want seconds of this satisfying Italian-style bake from Kelli Bucy of Red Oak, Iowa. Oregano seasons the pork sausage, macaroni and tomato sauce mixture that's topped with a sprinkling of Parmesan cheese. "It really hits the spot when you want a quick not-so-big-meal," Kelli suggests.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup uncooked elbow macaroni
1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 can (8 ounces) tomato sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion, oregano and pepper. Stir in tomato sauce and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in macaroni and 2 tablespoons cheese. Transfer to an ungreased 1-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 379 calories, Fat 24g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 1174mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

CHEESE'S BAKED MACARONI AND CHEESE



Cheese's Baked Macaroni and Cheese image

I got this recipe from my sister, whom I nicknamed Cheese when we were little girls. Now that we're adults, the name still sticks and my children call her Auntie Cheese. Needless to say, with a nickname like Cheese, her Baked Mac and Cheese is definitely the best around.

Provided by Melinda Steele StCyr

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
1 (8 ounce) package elbow macaroni
⅓ cup butter
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk
1 (10 ounce) package sharp Cheddar cheese, cubed
salt and ground black pepper to taste
1 cup dry bread crumbs, or more as needed

Steps:

  • Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
  • Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
  • Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
  • Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 39.2 g, Cholesterol 101 mg, Fat 38.3 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 19 g, Sodium 911.5 mg, Sugar 5.5 g

HALF-TIME SAUSAGE MAC AND CHEESE



Half-Time Sausage Mac and Cheese image

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

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)

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.

BAKED MACARONI AND CHEESE WITH SAUSAGE



Baked Macaroni and Cheese With Sausage image

This tasty macaroni and cheese casserole is made with bulk sausage, macaroni, cheddar cheese, onion, green bell pepper, and other ingredients.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 1h

Number Of Ingredients 8

8 ounces macaroni (uncooked)
1 pound Italian sausage
1/2 cup onion (chopped)
1/4 cup bell pepper (green or red, chopped)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
2 cups Cheddar cheese (shredded and divided)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F.
  • Lightly grease a 1 1/2-quart casserole dish.
  • Cook the macaroni in boiling salted water following package directions; drain and set aside.
  • In a skillet, sauté the sausage, onion, and green bell pepper, stirring, until the sausage is no longer pink. Pour off excess fat.
  • Add the flour and salt to the sausage mixture, blending well. Gradually add milk. Continue to cook over low heat, stirring constantly, until the sauce has thickened. Stir in the cooked and drained macaroni and 1 cup of the shredded Cheddar cheese.
  • Transfer macaroni and sausage casserole mixture to the prepared casserole.
  • Sprinkle remaining cheese over sausage casserole and bake in the preheated oven for 25 to 30 minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 522 kcal, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 16 g, Sodium 1014 mg, Sugar 6 g, Fat 35 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g

MACARONI AND CHEESE WITH SAUSAGE, PEPPERS AND ONIONS



Macaroni and Cheese with Sausage, Peppers and Onions image

Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety. Try this variation with Italian sausage and bell peppers.

Provided by Ben S.

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Yield 12

Number Of Ingredients 5

1 recipe Creamy Macaroni and Cheese
1 pound Italian sausage, removed from casings
1 medium-large onion, thinly sliced
1 bell pepper, thinly sliced
¼ cup fresh basil, torn in pieces

Steps:

  • Follow the recipe for Creamy Macaroni and Cheese.
  • Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 1.6 g, Cholesterol 28.8 mg, Fat 11.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 277.3 mg, Sugar 0.6 g

Tips:

  • Use high-quality cheese: The type of cheese you use will make a big difference in the flavor of your mac and cheese. Use a sharp cheddar cheese for a classic flavor, or experiment with different cheeses like Gruyère, Parmesan, or Asiago for a more complex flavor.
  • Cook the pasta al dente: This means cooking the pasta until it is just tender, but still has a slight bite to it. Overcooked pasta will make your mac and cheese mushy.
  • Make a roux: A roux is a mixture of butter and flour that is used to thicken the cheese sauce. This will help to prevent the sauce from becoming thin and watery.
  • Use milk or cream: Milk or cream will help to make the cheese sauce smooth and creamy. You can use whole milk, skim milk, or even half-and-half, depending on how rich you want the sauce to be.
  • Add your favorite mix-ins: Mac and cheese is a versatile dish that can be customized to your liking. Try adding cooked sausage, bacon, or vegetables like broccoli, cauliflower, or peas.
  • Top with a crispy breadcrumb topping: A crispy breadcrumb topping will add texture and flavor to your mac and cheese. To make the topping, simply combine bread crumbs, melted butter, and Parmesan cheese and sprinkle it over the top of the mac and cheese before baking.

Conclusion:

Half-time sausage mac and cheese is a delicious and easy-to-make dish that is perfect for a party or a potluck. With its creamy cheese sauce, tender pasta, and flavorful sausage, this dish is sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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