Cheddar and Smoked Sausage Macaroni Cheese

    1 hour 5 min

    This is sort of like a grown-up macaroni cheese. Use the tastiest smoked sausage you can find for the best results; Polish delis often have great varieties, such as kielbasa.

    272 people made this

    Serves: 8 

    • 450g smoked sausage, cut into 1cm pieces
    • 225g macaroni
    • 75g butter
    • 1 onion, chopped
    • 3 tablespoons plain flour
    • 475ml milk
    • 280g mature Cheddar cheese, cubed
    • salt and ground black pepper to taste
    • 120g dried breadcrumbs, or more as needed

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Cook and stir the cut-up smoked sausage in a large frying pan over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the frying pan, and set aside.
    2. Fill a pan with lightly salted water, bring to the boil over medium-high heat, stir in the macaroni and return to the boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
    3. Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    4. Melt the butter in the frying pan 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.
    5. Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked smoked sausage, salt and pepper.
    6. Spoon the macaroni mixture into the prepared baking dish, and sprinkle the breadcrumbs 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (247)


    I made this again,but added some grated cheese on made it taste even better!  -  06 Jan 2012


    A nice dish that the family enjoyed!I especially liked the crispy breadcrumb topping!  -  27 Oct 2011


    I followed this recipe to a T. However I had mixed reviews from everyone at the table. Hubby liked it, my kids were harder to please on this dish...but the one thing they agreed on was they didn't care for the bread crumbs. Maybe use a lot less then a whole cup. And maybe Panko bread crumbs. The bread crumbs could have soaked up too much of the creamyness to this dish. 1/2 cup or less probably would have been fine. And the kids didn't care for the kielbosa in it either...which I found to be strange because they love kielbosa. I thought it had a nice flavor overall, but agreed to much bread crumbs. If the kielbosa would have been left out I feel they would have enjoyed it better. One child, who will eat almost anything, said it tasted funny and doesn't want me to make it again...Hubby wants it again. So this review on rating it has been very difficult. I will say I'll attempt it again, with some different modifications, to see if it suits everyone.  -  30 Mar 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate