Cheesy Stovetop Mac With Sausage and Kale Recipe (2024)

Make it vegan:- Replace sausage with kalamata olives or sun dried tomatoes - Replace cheese with white miso, cashew cream and nutritional yeast

This was yummy, perfect comfort food with the added bonus of healthy vegetables. I used a combination of kale and broccoli (small florets) and made a half recipe to serve 2, using about 4 cups stock to make a slightly looser sauce. Delicious with smoky chipotle hot sauce. Lots of leftovers, excited for lunch tomorrow!

A large bunch of kale is not a helpful measurement.

Note to Tip: Slice the link north to south with a sharp knife thru just the casing and peal it away. Less hassle and loss with the "squeeze" method. Enjoy!

Made it as directed and it was great. Next time I’ll let it sit for 15 minutes to thicken the sauce.

Cut back liquid by at least a cup!

Made it and it was tasty but there was too much liquid. Didn't want to cook it more to cook off more of the liquid because I didn't want to annihilate the noodles.

Made this as written and found the final dish to be way too salty for my taste. I would make it again but recommend omitting the 1/2 tsp of salt in Step 1. The salt from the cheese and low sodium chicken broth is plenty.

To Every Day Cook,, 2 cups by volume of shredded cheese equals 8 ounces by weight.

This recipe has ruined me! I make it so often now but I always do 2 bunches of kale, cook my sausage first then take it out of the pot but leave the fat and cook the onions in it, deglaze the bottom with a little dry white wine then add the kale and proceed as instructed. I also add a little extra tomato paste. The broth is the perfect amount as long as you bring it back to a boil first as instructed. Love this pasta!

This was delicious. I added mushroom and used baby spinach because I had it on hand. My 10 year old licked his bowl!

Very tasty. I used turkey sausage to lower fat. Be sure you have a lot of kale. Also at first there was two much liquid. Upon serving seconds it had absorbed more. Maybe take lid off towards end of simmer. Or let it rest and absorb. But how to keep warm? Quick and easy. Will make again. Less liquid perhaps?

We made it for dinner tonight, modified to be vegetarian. Used Field Roast Italian “sausage” and Better Than Bouillon veggie broth. It was a bit soupier than expected but quite good. We will make it again.

This could be made vegetarian by substituting vegetarian Italian sausage and vegetable stock. It sounds good.

Definitely a bit too much liquid- will cut back next time. Also added few types of cheese instead of just cheddar, still adding up to about 2 cups- pecorino, Gouda, and Parmesan.

WOW I was not expecting this creamy dream. I had hot Italian sausage and spinach. I omitted the pepper flakes as a result, and added the spinach right before cheese. I also reserved the hot sauce for everyone to add to their liking. Universally, a hit. Wow. Unexpected and delicious.

So good! Thank God it was sweet sausage with the red pepper flakes and hot sauce!!!Such a yummy broth with each spoonful with Kale and I used cavatappi pasta!

Made this evening. It is delicious. Super easy. Based on other reviewers. I reduced the liquid to 5 cups and added a little more tomato paste. That’s it. It came out great!

One of our faves. Really filling and the sauce is so yummy. I think it’s good with double the green, or a larger “bunch”. If using full sodium chicken stock, use water for some of the stock or it ends up being pretty salty.

I followed the tip from others and reduced liquid to 5 cups. Also used whole wheat pasta for added fiber, cooked 12 min instead of 10. So good!

Serious comfort food. Swapped swiss chard for the kale, and subbed in Parmesan for a portion of the cheddar. Other than that, made it as directed, and everyone loved it. Not fancy but versatile and super satisfying on a chilly night. Will make again for sure.

Easy and delicious. Used 5 cups of liquid (water and vegetable broth), and 1/2 the cheese. 5 Stars would definitely recommend.

This is a winner! I used chicken Italian sausage, frozen kale (which made the recipe even easier), and mozzarella to keep it Italian-y.

this was fine? I used sharp cheddar but it wound up a bit bland; I think it would have benefited from extra sharp or even a blend of some more interesting cheeses.

Easy to make, I used 5 cups of broth and let it rest a bit after cooking and I had no problems with the liquid. I cooked my sausage first as well and added it back later. Next time I’d use more tomato paste & a variety of cheeses.

It is a lot of cheese and made the whole dish gloopy. Next time I would leave off the cheese and just add a large sprinkle over the individual dishes. Would reduce liquid by at least a cup.

Added some feta cheese I had leftover and that was awesome. Liquid was perfect, I let it really boil before adding noodles, maybe that helped. Also used spinach instead of kale.

My family loved this dish. I thought they might not like the kale, but they did. Everyone had seconds. It's practically a pantry meal if you keep some frozen kale on hand. I think it's a very adaptable recipe. Next time I'll probably add mushrooms and, maybe, zucchini.

I reduced salt, added more kale and onion. Then added mushrooms, sun-dried tomatoes and kalamata olives at the end. Made a wonderful, hearty meal!

The ease of this dish is underrated. 1 bunch of kale (remember, it cooks down). 1 pack of ground sausage. 1 standard size box of pasta. 1 standard size bag of shredded cheddar. 1 standard size box of chicken broth, which measures at 4 cups, but was fine by me. Tasty dish, will make again!