Caramelized Onion & Sausage Mac and Cheese Bake
A rich mac and cheese loaded with caramelized onions, golden‑browned Italian sausage, and a cheddar base. The cheese bakes into a thin, crisp‑topped layer with Parmesan and extra cheddar for a deeply savory, golden finish.
Equipment
- 1 Casserole Dish | I prefer a larger pan size to increase the amount of crispy cheese on top. Either a 9x13 or 10x15. If you want less crispy cheese go for a smaller dish.
- 1 Pan | I prefer either a stainless steel or non-stick pan. Can be used for both the onion and the sausage.
- 1 Pot | For boiling water.
- 1 Cheese Grater | Shred size does not necessarily matter. Larger holes will shred faster.
Ingredients
- 1 lb pasta any style, but I recommend small or twisty!
- 1 diced sweet onion + ½ tsp salt
- 12 oz fresh mild cheddar + 1-2oz for topping
- 8 oz light sour cream
- 1 cup light mayo (250g)
- 1 lb mild Italian sausage
- 2 tsp smoked paprika
- Shredded parm for topping
- Salt & pepper to taste
Instructions
Caramelize the onions:
- Set a pan over medium to medium‑low heat.
- Add the diced onions and salt, spreading them into an even layer. Cook slowly, stirring occasionally. (Does not require oil. Stuck brown bits should be scrapped up when using water to deglaze the pan)
- When browned bits begin sticking to the pan, add 1–2 tablespoons of water to deglaze.
- Continue cooking and deglazing as needed until the onions reach a deep golden color. Depending on how much water used and temperature this step can take between 20 to 30 min for a deep golden color. It is worth it!!
Brown the sausage:
- Over medium‑high heat, sear the sausage until well caramelized. (I recommend starting 10-15 min before your onion is done caramelizing)
- Chunk into bite‑sized pieces, then transfer to a paper‑towel‑lined bowl to cool and drain excess grease.
Cook the pasta:
- Salt a pot of water and bring it to a boil. (Start boiling about 10 min before onion and sausage are complete)
- Add the pasta and cook to your preferred doneness; slightly past al dente works well here.
Assemble and Bake:
- Combine all ingredients in a large bowl.
- Spread the mixture into a thin layer in your selected ungreased casserole dish.
- Top with shredded Parmesan and 1–2 ounces of cheddar.
- Bake at 425°F until the cheese reaches a golden‑brown finish. About 30-35 min. If you like less crispy cheese, bake for less time.
Notes
Mac and Cheese Bake can be assembled, covered, and refrigerated 1-2 days in advance of final baking. When ready to bake, remove from refrigeration and let sit at room temp for 15 min before baking. Baking time may be impacted.