I love how creamy mac and cheese is, but I’ve always found it a bit boring texture-wise. That’s why this sausage mac and cheese is loaded with small pieces of smoked kielbasa and broccoli, which add bite and a salty contrast to the cheese sauce, while buttery panko on top gives every scoop some crunch. The sauce is made with sharp cheddar for flavor and mozzarella for extra creaminess, and the whole dish bakes in 20 minutes.
I’m also big on dirtying as few dishes as possible, so the broccoli cooks right in the same pot as the pasta. The trick is pulling both out early, since they keep cooking in the oven, so you end up with tender pasta and broccoli that still has some bite instead of anything soft and mushy.
Sausage, broccoli and creamy pasta are my kids’ three absolute favorite foods, so when I was coming up with easy dinners I knew they’d love, combining them into one dish was a no-brainer. It’s now the dinner I make on busy weeks when we have a lot of activities, because I can reheat it quickly for fast meals.
If you love a creamy, cheesy pasta bake with broccoli, my chicken and broccoli pasta bake is another family favorite, and it stays creamy in the fridge for days, so it’s great for making ahead.
Key Ingredients You Will Need
- Smoked kielbasa: I use smoked kielbasa, and ideally one with no sugar added. Since it’s already fully cooked, it only needs a quick sear until golden, and cutting it into small, bite-sized pieces means you get a little of its saltiness in every bite, which is exactly the contrast this creamy mac and cheese needs.
- Broccoli: Cut the florets bite-sized, only slightly larger than the pasta and kielbasa, so they mix evenly through the pasta. They add a bit of texture and freshness to all that creamy cheese sauce.
- Cheddar and mozzarella: I use two cheeses here because each one does a different job. Cheddar, ideally a sharp cheddar, brings the flavor, while mozzarella is what gives you that extra melted creaminess.
How To Make Sausage Mac & Cheese
1. Cook the pasta and broccoli together: I cook the broccoli in the same pot as the pasta to minimize dishes that need washing. Pull the pasta 4 minutes short of the package directions, adding the broccoli for the last 3 minutes, then drain and run everything under cold water. The pasta and broccoli continue cooking in the oven, so I recommend undercooking them so they don’t turn mushy once the dish is baked.
2. Make the sauce: Whisk the flour into the melted butter until it forms a paste, then add just 1 cup of the milk first and whisk until it’s fully incorporated before pouring in the rest. Adding the milk gradually is what keeps the sauce smooth with no lumps. I season it with a little Dijon, onion powder and garlic powder for flavor.
3. Melt in the cheese: Once the sauce has thickened, take the pan off the heat before stirring in the cheddar and mozzarella, and keep stirring until it’s completely smooth.
4. Combine everything: Pour the sauce over the pasta, broccoli and kielbasa in the baking dish and stir until every piece is coated, so you get a bit of sausage and broccoli in every scoop.
Tips For Making the Best Sausage Mac and Cheese
- Only cook the pasta until just al dente: The pasta keeps cooking as it bakes in the cheese sauce, so if it’s fully cooked before it goes in the oven, it’ll turn soft and mushy. Pulling it out 4 minutes early is the step I’d never skip.
- Keep the broccoli small: Don’t cut the florets too large. You want them only slightly larger than the pasta and sausage pieces, so you get a bit of everything in each bite.
- Cook the roux until golden: Be sure to cook the flour and butter for a minute or two, until it turns a golden color, before adding the milk. This gives the sauce a richer, nutty flavor.
- Add the milk in portions: Pour the milk in a little at a time rather than all at once, whisking until each addition is fully incorporated before adding more. This is what keeps the sauce smooth and prevents clumps.
- Use the broiler if needed: If the panko isn’t golden brown once the 20 minutes are up, turn the oven to broil for 1-2 minutes and watch it closely, since it can go from golden to burnt quickly.
Ways To Customize
- Different Sausage: Swap the kielbasa for another sausage of your choice, such as smoked andouille for a little more heat or alternatively, you could add in chopped ham or cooked bacon.
- Different Vegetable: Swap the broccoli for small cauliflower florets or fresh spinach. Cook the cauliflower the same way as the broccoli, in the pot with the pasta, while the spinach should be added in fresh with the pasta and sausage.
- Gluten Free: Use gluten free pasta, which will likely have a shorter cook time, and gluten free breadcrumbs. For the sauce, gluten free flour can be used as a 1 for 1 substitute.
How To Store & Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it in a freezer-safe container for up to 3 months, then thaw it in the fridge overnight before reheating.
Reheating: When I reheat pasta, I usually add a splash of milk to bring it back to its original creamy state, but that’s harder to do here without soaking the crunchy panko on top. Instead, I pour a small amount of milk down the sides of the dish so it seeps into the pasta underneath, then cover it with foil and reheat in the oven at 350°F for approximately 10 minutes until warmed through.
If you make this Sausage Mac and Cheese, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite) on Instagram. I love seeing your photos!
Sausage Mac and Cheese with Broccoli
Ingredients
- 2 heaping cups broccoli florets bite-sized
- 8 oz elbow macaroni
- 8 oz smoked kielbasa cut into small bite-sized pieces
- 1 tsp olive oil
- 1/3 cup butter
- 1/3 cup flour
- 3 cups whole milk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cups shredded sharp cheddar
- 1 cup shredded mozzarella
Topping
- 2 tbsp butter melted
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Bring a pot of salted water to a boil. Add the pasta and cook for 4 minutes less than the package directions, then add the broccoli and boil for 3 more minutes. Drain in a colander and run under cold water to stop the cooking. The pasta should still be al dente.
- In a large skillet over medium heat, add the olive oil and kielbasa and sauté for 2-3 minutes until golden brown. Set aside.
- Add the butter to the skillet. Once melted, add the flour and whisk into a paste. Cook for 1-2 minutes, until golden. Add 1 cup of the milk and whisk until incorporated, then add the remaining milk and continue whisking until the sauce is smooth with no lumps. Stir in the Dijon, salt, onion powder and garlic powder and gently simmer for about 5 minutes, until the sauce has thickened.
- Remove from the heat and stir in the cheddar and mozzarella until smooth.
- Add the pasta, broccoli and kielbasa to a large baking dish, pour the sauce over the top and stir until everything is well coated.
- In a small bowl, toss the panko with the melted butter until evenly coated, then sprinkle over the pasta.
- Bake for 20 minutes, until the sauce is bubbling. If the panko isn’t golden brown yet, turn the oven to broil for 1-2 minutes, watching closely so it doesn’t burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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