Creamy baked mac and cheese jazzed up with spicy sausage and kale! Great for Sunday dinner!
Hey everyone!! Do you need a new recipe for Sunday dinner? I have the perfect one for you today!
This Italian Sausage and Kale Mac and Cheese is ridiculously good! It has a little bit of spiciness from the hot Italian sausage and pepper jack cheese, which I love! It's not too overpowering. If you prefer, you can sub for regular Italian sausage and swap the pepper jack for another cheese. This does make a smaller batch, but you can always double the recipe if you have more than just a few people! It's way too good!
What are your favorite add-ins for mac and cheese? I really love this recipe I blogged while back. The bacon, spinach and mushrooms are fantastic! I love jazzing up simple recipes and creating something amazing! I hope you enjoy!
Italian Sausage and Kale Macaroni and Cheese
What you need:
1 cup elbow macaroni, cooked according to package directions, drained and rinsed
1 hot Italian sausage, casing removed
3 tablespoons butter
1/4 cup onion, finely diced
1/4 teaspoon paprika
1 tablespoon flour
1 3/4 cup milk
4 ounces velveeta, cubed
1/2 cup shredded pepper jack cheese
1 large stalk kale, stem removed and cut into small pieces
1/4 cup panko bread crumbs
salt and pepper, if needed
Preheat oven to 375 degrees.
In a skillet, cook Italian sausage until no longer pink, breaking sausage into pieces while cooking. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add the onion and paprika and saute until onion is tender. Add the flour, stir and cook for 1 minute. Then add the milk, velveeta and pepper jack, and cook until cheese is melted and sauce has thickened, about 4-5 minutes. Stir often.
Add the pasta, sausage and kale to the cheese sauce, and mix until combined. Add salt and pepper if desired. Pour into a glass baking dish, spread evenly and top with panko bread crumbs.
Bake for 25-30 minutes, until bubbly and browned.
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On the blog... one year ago: Shrimp and Crab Seafood Enchiladas
Two years ago: Tuna, Brown and Wild Rice Casserole
Three years ago: Hamburger Vegetable Soup
This recipe was shared at: The Better Baker