Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.


4 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 433
Caloriesfromfat 29 %
Fat 13.9 g
Satfat 7.8 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 23.6 g
Carbohydrate 53.1 g
Fiber 2.7 g
Cholesterol 56 mg
Iron 2.4 mg
Sodium 538 mg
Calcium 340 mg


4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
Chopped fresh parsley (optional)


Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

Lia Huber,

Cooking Light

April 2007
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