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Smoked Sausage Mac and Cheese

Smoked Sausage Mac and Cheese
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Prep Time

< 15 minutes


Total Time

< 30 minutes

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Per Serving


1 tablespoon olive oil

1 medium onion, finely chopped

1-½ teaspoons salt, divided

1 package (16 ounces) uncooked cavatappi pasta

1 package (13 ounces) BUTTERBALL® Hardwood Smoked Turkey Sausage, cut into 1/4-inch slices

5 cups water

4 tablespoons butter, divided

1 clove garlic, minced

1 cup panko bread crumbs

4 cups (16 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup evaporated milk


  • 1.
    Heat oil in electric pressure cooker on Saute medium. Add onion; cook 5 to 7 minutes or until golden brown. Add 1 teaspoon salt; cook and stir 1 minute. Add pasta, sausage and 5 cups water; mix well. Cover and cook on Manual/High 5 minutes.
  • 2.
    Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add panko and remaining ½ teaspoon salt; cook and stir 2 minutes or until panko is golden brown.
  • 3.
    Use quick release to release pressure. Remove lid and turn pot to Saute. Add cheeses, milk and remaining 2 tablespoons butter; cook until cheeses are melted and mixture is smooth. Turn off pressure cooker. Let stand, uncovered, 5 to 10 minutes or until sauce is thickened and absorbed, stirring occasionally. Top with panko mixture.

Nutrition Facts

Per Serving

Total Fat36g
Trans Fat0g
Saturated Fat20g
Dietary Fiber0g