Mac & Cheese with Sausage and Peppers

This mac and cheese recipe from Justin Chapple is a hearty twist on a classic, combining spicy Italian sausage and sweet peppers with a creamy sauce laced with fontina and cheddar cheeses. Topped with crispy panko and baked until golden, it’s a satisfying dish that works for weeknight dinners or celebratory gatherings. Simple, comforting, and full of flavor, it’s a recipe you’ll come back to again and again.

1 pound medium pasta shells

¼ cup olive oil, plus more for drizzling

¼ cup butter

8 ounces bulk hot Italian sausage

1 onion, finely chopped

6 garlic cloves, minced

2 tablespoons finely chopped oregano, divided

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour

1 quart half-and-half

8 ounces fontina, shredded

12 ounces white cheddar, shredded, divided

¾ cup sliced piquillo peppers

¾ cup sliced Peppadew peppers

½ cup chopped parsley

1 cup Panko

Hot sauce, for serving

Preheat the oven to 425°F. In a Dutch oven of salted boiling water, cook the pasta shells until al dente. Drain well and toss with a drizzle of olive oil.

In the Dutch oven, melt the butter in the olive oil. Add the sausage and cook over medium-high, breaking up the meat with a wooden spoon, until starting to render, 3 to 4 minutes. Add the onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until the onion is softened and the sausage is cooked through, about 8 minutes.

Sprinkle the flour evenly over the sausage mixture. Cook over medium, stirring, until a film forms on the bottom of the Dutch oven, about 2 minutes. Gradually stir in the half-and-half, scraping up any browned bits from the Dutch oven. Cook until bubbling and no floury taste remains, 5 to 7 minutes. Gradually stir in the fontina and all but 1 cup of the cheddar until melted; season with salt and pepper. Fold in the pasta, peppers, and parsley until well combined.

Spoon the mixture into 12 (8-ounce) Mini Round Cocottes or 1 (12-cup) baking dish set on a large baking sheet. In a small bowl, toss the panko with the remaining 1 cup cheddar and 1 tablespoon oregano. Sprinkle the mixture evenly on the baking dish(es) and drizzle with olive oil. Bake until bubbling and the tops are golden, 15 to 20 minutes. Let stand for 5 minutes, then serve with hot sauce.