When you're craving a meal that's both hearty and comforting, look no further than this Creamy Macaroni and Sausage Bake with Crispy Fried Onions. This dish blends the creamy richness of sharp cheddar with the savory flavors of breakfast sausage, all brought together by a base of tender macaroni. The cream of celery soup adds a velvety texture, while a topping of crispy fried onions provides the perfect crunch. It's a simple, satisfying recipe that's easy to whip up and perfect for any busy weeknight or family gathering. Plus, it stores wonderfully for leftovers, making it a go-to meal for cozy nights in. Just be warned that this isn’t for the faint of heart, it is calorie dense and sticks to your ribs like super glue!
Nutritional Information
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
Serving Size: All of it!
Calories: 4,109
Protein: 157 g
Fat: 300 g
Net Carbohydrates: 205 g
Ingredients-
1 lb of Breakfast Sausage
1 Large Onion (chopped)
6oz Dry Macaroni Noodles (1/2 Box of Barilla GF Elbows)
1 Can Cream of Celery Soup (Condensed)
2/3 Cup Whole Milk
3 Eggs
2 Cups Shredded Sharp Cheddar Cheese
1 Cup Crispy Fried Onion Topping
Seasonings- (Optional and Customizable to your Preference)
Salt
Pepper
Onion Powder
Garlik Powder
Paprika
Chili Powder
Instructions- Creamy Macaroni and Sausage Bake with Crispy Fried Onionsasy Cranberry Walnut Chicken Salad Recipe
I can’t take full credit for this recipe—it’s actually a gluten-free adaptation of the macaroni sausage bake my wife, Lindsey, grew up eating. If you’re feeling adventurous, try doubling the onions and taking the time to caramelize them with a few garlic cloves—it’s absolutely worth it! One of the great things about this dish is how customizable it is. You can easily adjust it based on your mood or what you have on hand in your pantry. While this version stays as close as possible to the original her mother made, feel free to make it your own!
Preheat and Prepare:
Start by preheating a frying pan over medium heat and bringing a pot of salted water to a boil. While waiting for the water to heat, peel and chop the onion, shred your cheddar cheese if it came in a block, and beat your eggs. Also preheat your oven to 350°F, or 175°C or Gas Mark 4.
Cook the Pasta:
Once the water boils, cook 6 ounces of dried pasta (about half a box) according to the package instructions. We use gluten-free pasta and condensed soup due to dietary restrictions, but feel free to use your preferred ingredients. The pasta in the photo is Barilla GF elbows and it just happened to come in a 12 ounce box. Pasta shape is also your preference, elbows, rigatoni, or even bow ties would all work fine.
Sauté the Onions and Sausage:
When the frying pan is heated, lightly grease it with oil or cooking spray. Add the chopped onions and sauté for 1-2 minutes until they start to soften. Then, add the breakfast sausage to the pan. Cook the sausage and onions together, stirring occasionally to prevent burning. Break the sausage into crumbles as it cooks, and continue until the sausage is lightly browned on the outside. Don’t worry if it's still a little pink in the center, as it will finish cooking in the oven. This recipe uses 1 lb of breakfast sausage which happens to be the weight that these chub bags are packed to. Some fat is ok to mix in, but if you have a large amount of fat in your pan, it is ok to drain some off.
Prepare the Sauce:
In a small saucepan, combine the can of condensed cream of celery soup with 2/3 cup of whole milk. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Once warmed, turn off the heat and slowly whisk in the beaten eggs. Be sure to whisk continuously as you add the eggs to avoid scrambling them. Get them incorporated into the mixture before they cook and leave you with strands of scrambled eggs.
Mix the Ingredients:
In a large bowl, combine the cooked pasta, sausage and onion mixture, shredded cheddar cheese, and the soup and egg mixture. Stir everything together until well mixed. Taste the mixture and adjust seasoning if needed—condensed soup is typically salty, so you may not need extra salt. Optional seasonings like garlic powder, paprika, or chili powder can be added at this point if desired.
Assemble and Bake:
Pour the mixture into a greased 9x13-inch baking dish. Top with at least 1 cup of crispy fried onions, spreading them evenly over the surface. Bake in a preheated oven at 350°F (175°C) for about 30 minutes. The casserole is ready when the edges are bubbly, the mixture has thickened, and the top is golden brown, with some onion tips just starting to turn a darker brown.
Cool and Serve:
Let the casserole rest on the countertop for at least 15 minutes before serving. This cooling time allows the dish to thicken and set, transforming it from a runny mixture into a creamy, gooey macaroni and cheese bake. As it is cooling I also like to garnish it with parsley flakes and a healthy amount of cracked black pepper on top
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