Description
This cheesy pasta bake is loaded with flavors and is perfect for a comforting meal.
Ingredients
Scale
- 16 ounces elbow macaroni
- 3 smoked sausages or hot links cut into slices
- 1 teaspoon olive oil
- 7 tablespoons butter (sliced)
- 3 cups heavy cream
- 1 cup whole milk
- ¼ cup sour cream
- 2 eggs whisked
- 1 teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 cups Colby jack cheese (shredded)
- 1 cup Pepper Jack cheese (shredded)
- 1 cup mozzarella cheese (cut into small cubes)
- 1 ½ cup sharp shredded cheese (shredded)
- Fresh chopped parsley
Instructions
- Preheat the oven to 375 degrees.
- Heat a large pot of water and cook pasta according to the pkg instructions to al dente. Drain and pour back into the pot.
- Heat a large 12 inch skillet on medium-high heat and add 1 teaspoon of olive oil and the sliced hot links, cook for about 5 minutes until browned and remove to a plate.
- Add the butter into the pot and toss with the pasta until melted.
- Pour in the cream, milk, and sour cream and mix.
- Add in the whisked eggs and spices and mix until combined.
- Add in all of the shredded cheese except the sharp cheddar and the smoked sausage, and toss to combine.
- Pour the pasta back into the cast iron skillet. Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes or until bubbly.
- Remove from the oven and let set for 10 minutes to thicken up a bit.
Notes
- This dish is great for leftovers and can be reheated in the oven.
- Feel free to add other vegetables for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg