It was a very cold few days here in Indianapolis. Not ‘brrrr’ cold but ‘brrr brrr’ cold, and that’s cold. That meant time for a good ole pot of stick-to-your-ribs comfort food. Time for some skillet sausage mac and cheese. Easy to make, a bowl of this will warm you to your cockles. I’m not sure what those are, but they’ll be warm! This makes a good-sized batch, perfect for lunches or dinner. Or both.
When I make this skillet sausage mac and cheese again (and it’ll be soon, because winters here are long) I might use ground Italian sausage instead. Or I might add a good pinch or two of red pepper flake for a bit of kick. I might even use a different pasta. Not matter what I do, though, it’ll still be a great dish.
Skillet Sausage Mac and Cheese
- Crumble the sausage into a large skillet over medium heat. Cook until browned, breaking up any chunks as they cook.
- Drain off any fat. Add the peppers, macaroni, sauce and water.
- Stir and bring to a boil. Reduce heat to simmer and cover. Cook for 20 minutes until the pasta is tender, stirring often. Add more water if needed.
- Stir in the half and half and top with the cheese.
- Cover and remove from heat and let sit for 5 minutes or until the cheese has melted.
Nutritional values are approximate.