Go Back
Sausage and Roasted Pepper Mac
Melissa Hart

Sausage and Roasted Pepper Mac

Italian sausage and roasted red pepper turn this into a full dinner with sweet, savory pieces in every bite. Drain the sausage well or the cheese sauce develops an orange oil slick. Fontina melts around the add-ins without competing with the fennel in the meat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 lbs bulk mild Italian sausage
  • 1 lb shell pasta
  • 1 1/2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 3 cups freshly shredded fontina cheese
  • 2 cups freshly shredded sharp provolone cheese
  • 12 oz drained jarred roasted red peppers diced
  • 1/2 tsp black pepper

Method
 

  1. Brown the sausage in a skillet for 9 minutes, crumbling it until it reaches 160°F, then drain it thoroughly.
  2. Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  3. Butter a 6-quart crockpot and add the pasta, sausage, roasted peppers, evaporated milk, whole milk, pepper and remaining salt.
  4. Cook on low for 45 minutes, then stir in the fontina and provolone by handfuls.
  5. Cook for 45 to 60 minutes more until the pasta is tender and the sauce clings to the shells.