Italian sausage mac and cheese

Italian sausage mac and cheese
  • 15

    min prep time
  • 45

    min cook time
  • 4-6



  • 1 lb of Stefano fennel pollen or chili sausages, casings removed
  • 2 large shallots, diced
  • 2 garlic cloves, minced
  • 454 g macaroni
  • 4 cups low-sodium chicken broth
  • Salt
  • 1/4 cup 35% cream
  • 1/2 cup fontina cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/2 cup cheddar, shredded


  1. Preheat oven to 350°. In a large oven-safe pan, cook sausage meat, over medium-high heat, breaking it up with a wooden spoon, until seared and no longer pink, about 4 minutes. 
  2. Add shallots, garlic and cook, stirring, until soft, about 5 minutes more.
  3. Add cavatappi pasta and stir until coated, then add broth and season with salt. Bring liquid to a boil, then reduce heat to medium-low. Simmer until pasta is al dente and almost all the liquid has been absorbed, about 25 minutes.
  4. Stir in cream and simmer until almost all absorbed, 2 minutes more. Remove from heat and stir in half the cheeses.
  5. Transfer mixture to a large baking dish and sprinkle remaining cheeses. Bake until cheese is bubbly and golden, about 10 minutes.