Creamy Macaroni & Sausage Recipe – Easy One-Pot Pasta

Last Updated on 6 months ago by Neha Deshmukh

Creamy Macaroni & Sausage Recipe – Easy One-Pot Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, easy meals that the whole family will love. This creamy macaroni and sausage recipe is exactly that. It’s a hug in a bowl, seriously! I first made this when my kids were little and needed something quick and satisfying after a long day. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average mac and cheese. The addition of savory sausage takes it to a whole new level. Plus, it’s a one-pot wonder! Less cleanup is always a win, right? It’s ready in under 30 minutes, making it perfect for busy weeknights. And honestly, who doesn’t love a creamy, cheesy pasta dish?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 300 gm macaroni
• 25 gm butter
• 1 bay leaf
• 6 garlic cloves, minced
• 1 onion, minced
• 3 tbsp all-purpose flour
• 1 cup milk
• 0.5 tsp oregano
• 0.5 tsp dried parsley
• Salt and pepper to taste
• 4 tbsp cream cheese
• 10 sausages

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show, besides the macaroni, is definitely the sausage.

• Sausages: You can really get creative here! I love using a good quality pork sausage, but feel free to experiment. If you can get your hands on some Goan chorizo, that adds an incredible smoky flavor. Kolhapuri sausages are another fantastic option for a spicy kick. Even standard Indian chicken or pork sausages work beautifully.
• All-Purpose Flour: This helps thicken our sauce. If you’re looking for a substitute, you can use cornstarch (about 2 tbsp) mixed with a little cold milk.
• Macaroni: Elbow macaroni is classic, but any short pasta shape will work – penne, rotini, shells… whatever you have on hand!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the 25 gm butter in a saucepan over medium heat. It smells amazing already, doesn’t it?
2. Toss in the bay leaf and 6 minced garlic cloves. Sauté for about a minute, until you can really smell that garlic fragrance.
3. Add the minced onion and cook until it’s softened and translucent.
4. Now, sprinkle in the 3 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the base of our creamy sauce.
5. Gradually whisk in the 1 cup of milk, making sure to smooth out any lumps. Keep stirring until the sauce thickens.
6. Don’t forget to discard the bay leaf! Then, mix in the 0.5 tsp oregano, 0.5 tsp dried parsley, salt, and pepper.
7. Add the 300 gm cooked macaroni and 10 sausages (diced) to the pan. Toss everything together until it’s nicely coated in the sauce. Let it simmer for about 5 minutes, allowing the flavors to meld.
8. Finally, fold in the 4 tbsp cream cheese until it’s all melted and the mixture is wonderfully creamy.
9. Serve immediately while it’s hot and bubbly!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, work in stages.
• Stir frequently to prevent the sauce from sticking to the bottom of the pan.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the butter for plant-based butter, the milk for almond or soy milk, and the cream cheese for a vegan cream cheese alternative. It’s just as delicious!
• Gluten-Free Adaptation: Use gluten-free macaroni and a gluten-free all-purpose flour blend.
• Spice Level Adjustment: Add a pinch of chili flakes or a dash of cayenne pepper for a little heat. My friend loves adding a chopped green chili!
• Festival Adaptation: This is perfect comfort food for cooler months or family gatherings. I always make it for Diwali – it’s a crowd-pleaser.

Serving Suggestions

This creamy macaroni and sausage is fantastic on its own, but here are a few ideas to complete the meal:

• A simple green salad
• Garlic bread
• Steamed vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk to loosen up the sauce.

FAQs

What type of macaroni works best in this recipe?

Elbow macaroni is classic, but honestly, any short pasta shape will do! Penne, rotini, shells… use what you have.

Can I use a different type of sausage? What are some good alternatives?

Absolutely! Italian sausage, chorizo, chicken sausage, or even smoked sausage would all be delicious.

How can I prevent the sauce from becoming too thick?

Add a little more milk, a tablespoon at a time, until you reach your desired consistency.

Can this dish be made ahead of time?

You can make the sauce ahead of time and store it in the refrigerator. Just cook the macaroni and sausage when you’re ready to serve.

Is it possible to bake this macaroni and cheese after it’s made on the stovetop?

Yes! Pour the macaroni and cheese into a baking dish, top with breadcrumbs, and bake at 180°C (350°F) for about 20 minutes, or until bubbly and golden brown.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what variations you come up with!