Italian Mac and Cheese with Sausage and Crispy Onions

Italian Mac and Cheese

Glossy stovetop mac and cheese gets a generous topping of browned Italian sausage, crisp fried onion rings, and sliced scallions. This is an Italian-sausage-inspired dish, not a baked quattro formaggi pasta: the sauce stays smooth and spoonable, and the toppings remain visible rather than being stirred in.

Fry the onions separately and add them just before serving so they stay crisp. If the sauce thickens while it coats the pasta, a little reserved pasta water will loosen it.

Ingredients for Italian Mac and Cheese

Makes 6 servings. Allow about 15 minutes to prepare and 30–35 minutes to cook, or 45–50 minutes total.

• 12 ounces elbow macaroni or other small curved pasta (340g)
• 1 large yellow onion, thinly sliced into rings (about 225g)
• 1/3 cup all-purpose flour for the onions, plus 3 tablespoons for the sauce (about 65g total)
• About 1/2 teaspoon kosher salt for the onions, plus more for the pasta water and to taste
• About 3/4 cup neutral frying oil, or enough for a shallow layer; most will be discarded
• 12 ounces mild Italian pork sausage, casings removed if necessary (340g)
• 3 tablespoons unsalted butter (about 45g)
• 2 1/2 cups whole milk (about 610g)
• 4 ounces sharp cheddar, freshly shredded (about 115g)
• 4 ounces Colby Jack, freshly shredded (about 115g)
• 3 ounces Gouda, freshly shredded (about 85g)
• 1/4 teaspoon freshly ground black pepper, or to taste
• 3 scallions, thinly sliced

For a spicier topping, use the same amount of hot Italian sausage. Small shells can replace the elbows; follow the package’s al dente timing.

How to Make Italian Mac and Cheese

1. Prepare the toppings: Separate the onion slices into rings and pat them dry. Toss with the 1/3 cup flour and about 1/2 teaspoon salt, then shake off excess flour so the coating is light. Slice the scallions and shred the cheeses.
2. Fry the onion rings: Heat a shallow layer of oil in a 10-inch skillet over medium to medium-high heat. A coated onion strand should sizzle promptly without burning. Fry the rings in uncrowded batches, turning as needed, until golden and crisp, about 2–4 minutes per batch. Start checking after 2 minutes. Transfer to a wire rack or paper towels to drain, and lower the heat if the oil starts to smoke.
3. Brown the sausage: Turn off the heat and carefully pour the frying oil into a heatproof container; let it cool before discarding. Wipe the skillet, then cook the sausage over medium-high heat, breaking it into small crumbles, until browned and fully cooked, about 7–9 minutes. Transfer to a plate. If using a thermometer, pork sausage should reach 160°F (70°C).
4. Cook the pasta: Bring a roomy pot of salted water to a boil. Cook the pasta uncovered until al dente, checking 1 minute before the package’s suggested al dente time. Reserve 1 cup pasta water, then drain.
5. Make the cheese sauce: Melt the butter in a large heavy saucepan or Dutch oven over medium heat. Whisk in the remaining 3 tablespoons flour and cook for about 1 minute. Gradually whisk in the milk. Reduce the heat to medium-low as the sauce thickens, whisking frequently, until it lightly coats a spoon, about 8–10 minutes total. Lower the heat if the bottom of the pan begins to catch. Remove from the heat and stir in the cheeses a handful at a time until smooth. Add the pepper, then taste before adding salt; the cheese and sausage are already seasoned.
6. Coat and serve: Fold the drained pasta into the sauce. If it looks too thick, stir in reserved pasta water a splash at a time until the sauce is glossy and spoonable. Spoon the pasta into a large shallow white serving dish. Scatter the sausage generously over it, pile on the onion rings, and finish with the scallions. Serve promptly.

How to Keep the Cheese Sauce Smooth

Thicken the milk-and-flour base before adding the cheese, and whisk regularly so the milk does not scorch. Freshly shredded cheese melts readily; stirring it in off the heat helps prevent a grainy or oily sauce.

The pasta will absorb sauce as it sits. Use the reserved pasta water a little at a time to bring it back to a flowing consistency without diluting it too much.

How to Keep the Onion Rings Crisp

Pat the onions dry and use a light flour coating. Crowding the skillet lowers the oil’s heat and can leave the rings soft and greasy, so fry them in batches. Let them drain, then add them over the sausage only when the dish is ready to serve.

Make-Ahead and Leftovers

Shred the cheeses and slice the scallions ahead if needed. Keep prepared toppings separate from the sauced pasta, and add the onion rings at serving time; refrigerated fried onions will not stay as crisp.

Refrigerate leftover pasta and sausage promptly in a covered container, with any remaining onion rings stored separately. Use within 3–4 days. Reheat the pasta and sausage gently with a splash of milk, stirring until hot and creamy, then add the toppings. Freezing has not been established as a way to preserve the texture of this cheese sauce and fried onions.

For a simpler version without the loaded toppings, try this creamy stovetop mac and cheese.

Nutrition

Approximate per serving, based on 6 servings: 790 calories, 34g protein, 45g fat, and 62g carbohydrates. Approximate per 100g: 215 calories, 9g protein, 12g fat, and 17g carbohydrates. These estimates assume most of the frying oil is discarded; actual values will vary with the sausage, cheeses, and amount of oil absorbed by the onions.