This cheesy sausage pasta is a hearty, delicious dish perfect for family meals or parties. With just a Dutch oven and a large pot, you can make a cheesy, creamy, smoky pasta dish that fills up even the biggest eaters and leaves everyone at your next party full and satisfied.
When we need a dish that quickly and easily gets a filling dinner on the table or a potluck dish that can feed an army without taking a million years in the kitchen, pasta dishes like this cheesy sausage pasta are always our go-tos. Our mom made a ton of pasta skillets and Dutch oven dishes when we were kids, and now that we’re moms, we understand why. Meals like chicken and broccoli pasta, meatball pasta bake, and cheesy taco pasta are all perfect for dinners on busy weeknights. We’ve been making them for years, and now we’ve added this one to our rotation. Our families and friends love them, and after you try it, you will, too.
Why You’ll Love This Recipe
- Basic Ingredients: You’ll only need a handful of basic ingredients found in your kitchen or local grocery store to make this dish.
- Easy: This is a super-easy recipe that only requires a basic knowledge of the kitchen. Even beginners can make it easily.
- Delicious: The smoky kielbasa, cheddar cheese, and seasonings create a delicious pop of flavor in every bite.
- Rich and Creamy: This is a rich, creamy cheese dish that’s classic comfort food in every bite.
- Customizable: You can easily adjust the seasonings and ingredients to make a version that perfectly suits your taste.
- Versatile: This is the perfect dinner or potluck recipe that easily feeds a hungry crowd.
Ingredients
- Kielbasa: Kielbasa has a smoky flavor that’s perfect with the cheesy sauce in this recipe.
- Aromatics: Onions and garlic add a classic aromatic flavor that’s sweet, earthy, and has just a bit of bite.
- Cheddar Cheese Soup, Chicken Broth, and Heavy Cream: These combine to create a creamy sauce that’s just thick enough to cling to the pasta and is full of rich cheesy flavor.
- Cajun Seasoning: Cajun seasoning creates a deep, complex flavor with a touch of heat.
- Macaroni: Macaroni holds the sauce well.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Smoked Sausage: Any smoked sausage will work in this recipe. Choose your favorite varieties to change the flavor of the dish.
- Different Meats: You can make this recipe with ground beef, Italian sausage, chorizo, or chicken breasts.
- Spicy: Add red pepper flakes or cayenne for a kick of heat.
- Pasta: Any short, textured noodle will work in this recipe.
Instructions
- Brown the sausage slices in a Dutch oven with about ½ cup of water, cooking until the water is evaporated and the sausages have color.
- Add the onions and cook until fragrant. Then, add the garlic and cook until the onions are translucent.
- Boil the pasta according to the package directions for al dente. Drain and set it aside.
- Add the chicken broth, heavy cream, half the cheddar soup, and the seasonings to the pot with the sausage.
- Cook on low heat until everything comes to a slight boil. Then, turn off the heat and add the pasta and cheese.
- Stir until combined, add more cheddar cheese on top if you like, and serve.
Tips
- If you want more color on your sausage, cook it for a couple of minutes longer after the water evaporates.
- Keep the heat on low when making the sauce. Don’t try to speed it up by using higher heat, or you could curdle your sauce.
- To ensure your noodles only cook to al dente, you can rinse them in cold water to stop the cooking process.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended. The sauce is made with cream, so it can break when defrosted.
To reheat the dish, place it in a saucepan and cook on medium-low until heated through.
Pairing Suggestions
Pair this hearty pasta meal with a simple side like garlic Texas toast. For dessert, lighter choices like sea salt caramel cookies, mini cheese pastries, or mini banana cream pies are great options.
Frequently Asked Questions
Kielbasa is a cured sausage, so while not cooked in the traditional sense in an oven, it is fully cooked. The smoke and the indirect heat used to create the smoke fully cook the sausage as it cures.
No, it isn’t. Although many people call it a summer sausage, they are actually very different. Summer sausage is a specific type of sausage made with beef, pork, or venison that can be stored for an extended period of time without refrigeration. Kielbasa, on the other hand, is the Polish word for sausage, and can encompass a variety of Polish sausages, including both smoked and fresh varieties.
Both andouille and chorizo work well in place of kielbasa. Both of these options are cured and come in a variety of flavors and heat levels.
Try This Cheesy Sausage Pasta for Yourself
This cheesy sausage pasta is quick, easy, and loaded with flavor. That’s the trifecta of any good recipe when you need to feed a crowd. From family dinners to parties, this is a recipe that’s always a great choice, and it’s so easy that you’ll always choose it. Give this a try, and we know you’ll fall in love with it!
More Delicious Pasta Recipes You’ll Enjoy
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Cheesy Sausage Macaroni
Ingredients
- 1 pound sausage kielbasa, cut ¼” thick then cut each piece into 4
- 12 ounce elbow macaroni
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon Slap ya mama® seasoning
- 1 teaspoon pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 10.5 oz cheddar cheese soup, I used half a can
- 1 cup sharp cheddar cheese
- ½ cup water, may need more, use ⅛ cup at a time
Instructions
- In a Dutch oven or large pot, add cut sausages with about ½ cup of water (might need to add more water as sausage browns. Add ⅛ of a cup at a time).
- Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent.
- In a large pot, bring water to a boil and cook pasta according to package directions for al dente. Drain and set aside.
- After the sausage has browned and the onions are translucent, pour chicken broth, heavy cream, ½ can of cheddar cheese soup, seasoning and pepper into the pot. Stir.
- Cook over low heat just until mixture starts to boil. Turn off heat, add pasta and cheese to the pot.
- Stir until combined, and add additional cheddar cheese on top, if desired. Serve and enjoy.
Notes
- If you want more color on your sausage, cook it for a couple of minutes longer after the water evaporates.
- Keep the heat on low when making the sauce. Don’t try to speed it up by using higher heat, or you could curdle your sauce.
- To ensure your noodles only cook to al dente, you can rinse them in cold water to stop the cooking process.
