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One Pan Italian Sausage Mac & Cheese

Won't leave a billion dishes *NSYNC
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 794kcal


  • 1 Tbsp olive oil
  • 1 pound ground sweet italian sausage (or links with casings removed)
  • 3 Tbsp unsalted butter
  • 1 medium onion (diced)
  • salt and pepper (to taste)
  • 8 cloves garlic (minced)
  • ½ cup dry white wine (tested with Pinot Grigio)
  • 4 oz jarred sundried tomatoes in oil (finely chopped)
  • ¼ cup all purpose flour
  • 3 cups half and half
  • 4 cups chicken broth
  • 1 Tbsp italian seasoning
  • 16 oz penne (uncooked)
  • 5 oz baby spinach
  • 1 cup freshly grated parmesan
  • 2 cups freshly grated mozzarella
  • 2 cups freshly grated jarlsberg cheese
  • minced fresh parsley for garnish (optional)


  • Heat the olive oil in a 6qt sauté pan or large stockpot over medium-high heat. Add italian sausage. Cook and crumble until browned, crispy and cooked through.
  • Add butter, onion, salt & pepper to sausage. Stir and cook until onions are cooked through.
  • Add in garlic. Stir and cook until fragrant, about 30 seconds.
  • Add wine and tomatoes. Scrape up browned bits from the bottom of the pan. Cook until wine is mostly absorbed.
  • Add in flour and stir until mo more specks of raw flour remain.
  • Add in half and half, broth and italian seasoning. Stir around until well blended and simmering. Reduce heat to medium-low. Add pasta. Keep pasta submerged under liquid. Stir it occasionally to keep pasta from sticking to the bottom of the pan, but resubmerge pasta every time you stir.
  • Cook until pasta is cooked through and sauce is quite thick (about 10 to 15 minutes). Stir in spinach and remove from heat.
  • Stir in cheeses. If it looks dry, you can add in a few tablespoons of milk. I didn't need to.
  • Sprinkle with minced parsely and serve immediately.


You'll need a BIG OLE sauté pan to make this bad boy. Click here for the one I recommend. Alternatively, you can use a large stockpot.
It's easier for me to prep all the ingredients by chopping, shredding, measuring, etc, before I get to cooking this. It makes it easier to just grab what I need when it's ready.
Add in a decent amount of salt. Even though you're adding in sausage, remember how much liquid and pasta is in there to season. I used about 1.5 tsp, but you do you.


Calories: 794kcal | Carbohydrates: 58g | Protein: 32g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 121mg | Sodium: 1306mg | Potassium: 890mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2606IU | Vitamin C: 32mg | Calcium: 450mg | Iron: 3mg