Sausage Macaroni and Cheese with Parmesan Crust

By Marge Perry & David Bonom
  • Course: Entrée


  • All Purpose Flour
  • corn flake crumbs
  • Dried basil
  • elbow macaroni
  • Grated parmesan cheese
  • milk
  • shredded mozzarella
  • shredded sharp cheddar cheese
  • sweet Italian sausage
  • tomato paste
  • unsalted butter


  1. Preheat the oven to 350ï‚°F. Lightly brush a 3-quart baking dish with oil.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook 1 minute less than package directions
  3. Heat a large nonstick skillet over medium. Add the sausage and cook, breaking into smaller pieces, until browned and cooked through, 8-9 minutes
  4. Melt 4 tablespoons of the butter in a saucepan over medium-high heat. Add the basil and cook, stirring 15 seconds. Add the flour and cook, stirring, until it turns a very pale brown, 3 minutes. Whisk in the milk and cook, stirring constantly, until thickened, about 4 minutes. Reduce the heat to medium-low, whisk in the tomato paste and cook 1 minute. Add the mozzarella, cheddar and 1/2 cup of the Parmesan cheese and stir until melted, about 1 minute. Pour mixture over the macaroni, add the reserved sausage and stir well to coat. Transfer mixture to the prepared baking dish.
  5. Melt the remaining 2 tablespoons butter and combine with the remaining 1/4 cup Parmesan cheese and corn flake crumbs