This recipe takes classic mac and cheese to the next level with smoky sausage, a rich, spicy cheese sauce, and a kick of chili oil. It's a perfect comfort food with a fiery twist.
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Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.
Heat a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on both sides. Remove the sausage from the pan and set it aside, leaving any rendered fat in the pan.
To the same pan with the sausage drippings, add the chopped onion. Sauté until it begins to soften. Add the minced garlic and cook until fragrant.
Reduce the heat to medium. Add the butter to the pan with the onions and garlic. Once melted, sprinkle the flour over the butter and whisk constantly to cook the raw flour taste. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue to whisk and cook until the mixture thickens slightly.
Once the sauce has thickened, stir in the salt, black pepper, chili flakes, chili powder, garlic powder, paprika, and sriracha sauce. Mix well to combine.
Remove the pan from the heat. Gradually sprinkle in the shredded cheddar cheese, stirring constantly until it's completely melted and the sauce is smooth and creamy.
Add the cooked macaroni, browned sausage, dried oregano, and chili oil to the pan with the cheese sauce. Stir everything together until the pasta and sausage are fully coated in the sauce.
Serve hot, garnished with an extra drizzle of chili oil and a sprinkle of chili flakes or fresh herbs if desired.
For a smokier flavor, use smoked paprika and smoked sausage.
Adjust the spice level by adding more or less chili flakes and sriracha sauce.
Use freshly shredded cheese for a smoother sauce, as pre-shredded cheese often contains anti-caking agents that can affect the texture.
Can I use a different type of pasta?
Yes, you can use any short pasta like penne, fusilli, or shells instead of macaroni.
Can I make this dish less spicy?
To reduce the spice level, omit the chili flakes, chili powder, and sriracha sauce, or use them in smaller quantities.
Can I use a different type of cheese?
Yes, you can substitute sharp cheddar with other cheeses like gouda, Monterey Jack, or a mix of your favorites.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time and reheat it. Add a splash of milk while reheating to keep the sauce creamy.
What can I serve with this dish?
This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.
