Looking for an easy, delicious ground sausage recipe for a busy weeknight dinner or even an early morning breakfast? Sausage Mac and Cheese Casserole is a perfect make-ahead dinner your entire family will enjoy. I discovered this recipe last winter during a particularly chaotic week when my kids had after-school activities every night. I desperately needed something I could prepare in advance and pop in the oven between soccer practice and homework, so I created this hearty casserole.
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Table of Contents
Why This Recipe Works
The brilliance of this casserole lies in its perfect balance of flavors and textures. The savory ground sausage provides rich, seasoned protein that complements the creamy cheese sauce. Using two different condensed soups creates a silky base without requiring a complicated roux or sauce-making technique. The Velveeta cheese melts perfectly, creating that signature stretch when you lift each delicious forkful. By preparing the pasta al dente before baking, it maintains the ideal texture through the baking process. The simplicity of this recipe makes it foolproof, while the familiar flavors appeal to adults and children alike, making it the ultimate family-friendly meal solution.
Why You’ll Love This Sausage Mac and Cheese
- Time-saving convenience – Prepare ahead and bake when needed
- Budget-friendly ingredients – Uses pantry staples and affordable proteins
- Kid-approved flavors – The familiar comfort of mac and cheese with extra protein
- Versatile serving options – Works as a main dish or hearty side
- Freezer-friendly – Make a double batch and freeze one for later
- Customizable – Easy to adapt with different sausage varieties or added vegetables
Ingredients You’ll Need
- Macaroni pasta – Forms the hearty base of the casserole with its satisfying texture
- Cream of chicken soup – Provides creamy richness and subtle savory flavor
- Cream of mushroom soup – Adds depth of flavor and contributes to the silky sauce
- Bulk sausage – Delivers protein and savory seasoning throughout the dish
- Milk – Creates the perfect consistency for the creamy cheese sauce
- Velveeta – Melts beautifully for that classic creamy, cheesy texture
- Garlic powder – Enhances the savory flavors without overpowering
- Black pepper – Adds a subtle heat that balances the creaminess
How to Make Sausage Mac and Cheese
- Cook the macaroni according to package instructions. Drain and set aside.
- Brown and drain the sausage and put it back in the skillet.
- Add soups, milk, Velveeta, garlic powder, and black pepper and mix together.
- Add the macaroni and combine.
- Bake for 30 minutes and you are ready to enjoy!
Storage, Freezing, and Reheating Instructions
How to Store
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- I recommend reheating any leftovers in the microwave. Place the portion you want to reheat in a microwave-safe container and cover it with plastic wrap. Heat in 30-second increments until the cheese is bubbly.
To Freeze the Casserole
- Let the casserole cool completely. If it is too hot when you cover it, it will cause condensation, making your casserole watery.
- Cover with plastic wrap and then wrap tightly with aluminum foil.
- Label with the date and contents.
- Keep in the freezer for up to six months.
How to Reheat a Frozen Casserole
- Cover the baking dish with aluminum foil and pop in the oven for ten minutes. Remove the aluminum foil and continue to heat until the cheese is bubbly, about 15-20 minutes more.
- Thaw the casserole overnight in the refrigerator.
- Take out the casserole from the fridge and remove the aluminum foil and plastic wrap about an hour before reheating. Doing this will allow the casserole to come up to room temperature.
- Preheat the oven to 350°F (175°C).
Cheesy Sausage Mac and Cheese Casserole – Easy Weeknight Dinner
Ingredients
- 1 pound bulk sausage
- 10 ounces cream of chicken soup
- 10 ounces cream of mushroom soup
- 1 cup milk
- 8 ounces Velveeta cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 cups cooked macaroni
Instructions
- Cook the pasta according to package directions.
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Brown the sausage. Drain the liquid and return the sausage to the skillet.
- Add the soups, milk, Velveeta, garlic powder, and black pepper. Stir until blended.
- Then add the macaroni and stir to combine.
- Pour the mixture into the greased baking dish.
- Bake for 30 minutes.
Notes
Nutrition
Love sausage? Try these recipes
- Italian Sausage Instant Pot
- How to Make Sausage Gravy
- Queso with Sausage and Cream Cheese
- Recipe for Homemade Italian Sausage
- Baked Beans with Sausage
- Fried Cabbage with Bacon and Sausage
- Sausage Alfredo Bake
- Smoked Sausage and Potato Hash
- Sausage Potato Cheese Soup
Easy Dinner Casseroles
- Mexican Corn Casserole Jiffy Mix
- Tuna Casserole with Cream of Mushroom
- King Ranch Chicken Casserole Recipe
Check out more of my budget-friendly meals and the best casserole recipes.
What is your favorite occasion for a casserole? Let us know in the comments below.
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Is using Italian sausage or plain sausage??
I do regular sausage, you could do this with Italian if you wanted.
Delicious! My fiance and I love it.
Really good… Spiced it up a bit. I used Hot Italian Sausage, Mexican Velveeta and added some chopped onion, red pepper and jalapenas… and then topped with buttered seasoned bread crumbs.
This is an awesome casserole, I add italian breadcrumbs to the top. It’s very yummy 😀
Not a fan of this one. My boyfriend LOVES Velveeta, but it just completely ruined the taste of what could have been a good casserole. The cream of mushroom didn’t really add much to the flavor, either. Next time I’d use 2 cans of cream of chicken, and cheddar cheese.