Smoked Sausage Cheddar Pasta: The One-Skillet Dinner That Ends the "What's for Dinner" Argument
A creamy cheddar sauce, smoky sausage, and broccoli hiding in every bite, ready in about half an hour.
Dowell Cooks5 min readPrint this post
This is weeknight comfort food that doesn't ask you to think too hard about it.
Hey, welcome back to Dowell Cooks! If you need a dinner tonight that doesn't involve a grocery list a mile long or a sink full of dishes, this is it. One skillet, one pot for the pasta, and about 30 minutes stands between you and a bowl of cheesy, smoky, broccoli-studded goodness. My kind of Tuesday.
Three moves make or break this recipe.
Before you touch a pan, here's the order that matters most for getting this right.
Roux: 60–90 sec over medium. Sauce: simmer 2 min after thickening to fully gelatinize starch. Cheese: off heat, 30 sec rest before adding.
- Sweat onion in olive oil until translucent before adding garlic — don't rush it
- Cook the roux 60–90 seconds over medium heat until it smells nutty, then add milk in a steady stream while whisking
- Fold cheddar into the sauce off heat; stir until just melted, then add pasta and broccoli
25 minutes, and you’re ready to cook.
Get everything sliced, minced, and measured before the skillet gets hot, this one moves fast once it starts.
- Gather EquipmentGather a large pot, a large skillet, a colander, a whisk, a cutting board, a chef's knife, a box grater, measuring spoons, measuring cups, and a wooden spoon.
- Preheat WaterFill a large pot with water, add a pinch of salt, and bring to a boil over high heat.
- Prepare the Smoked SausageRemove the 14 oz smoked sausage from its casing if needed. Slice into 1/4 inch rounds and place in a prep container.2 min
- Prepare the OnionPeel and trim the onion. Slice thinly and place in a prep container.2 min
- Mince the GarlicPeel and mince the 3 garlic cloves finely. Place in a small prep container.1 min
- Prepare the BroccoliRinse the 19 oz broccoli florets and place in a prep container. Keep whole or cut into bite-sized florets if needed.2 min
- Shred the Cheddar CheeseShred the 10 oz cheddar cheese on the fine side of a box grater and place in a prep container.2 min
- Measure SpicesMeasure 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper into a small bowl and whisk together.30s
- Measure Liquids and Dry IngredientsMeasure 2 tbsp olive oil, ¼ cup butter, ¼ cup all-purpose flour, and 3 cups milk into separate prep containers or measuring vessels.1 min
- Stage IngredientsArrange all prepped containers near the stove in cooking order: sausage, onion, garlic, broccoli, cheese, spice mixture, olive oil, butter, flour, milk, and the boiling water pot.
Tools for this recipe.
Nothing fancy required, just the basics you probably already have out.
- large pot
- large skillet
- colander
- whisk
- cutting board
- chef's knife
- box grater
- measuring spoons
- measuring cups
- wooden spoon
How it actually comes together
You're basically building a béchamel and folding a whole dinner into it. Brown your sausage first so it leaves behind all that good fond, then sweat the onion and garlic right in the same skillet so they soak up every bit of that flavor. Melt the butter, whisk in the flour, and give it a real minute or two on the heat before you start streaming in the milk. That short pause is what keeps the sauce from tasting like wet flour later.
That short pause before the milk goes in isn't fussy, it's the thing keeping your sauce from turning thin and watery.
beneficial
Starch gelatinization is what thickens your béchamel. Simmer at least 2 minutes after the sauce tightens — undercooked starch tastes chalky and will thin out as it cools.
If the sauce over-thickens, whisk in a splash of warm milk rather than cold — cold liquid can cause the starch network to seize unevenly.
Cheddar is the backbone of the sauce, so it's worth knowing what plays nicest alongside it.
PastaCheddar
Score 85Both carry earthy notes.
CheddarBroccoli
Score 84Both carry oniony notes.
OnionCheddar
Score 82Both carry oniony notes.
- pasta + butterBoth carry fresh and grassy notes.
- onion + olive oilBoth carry clove-like, smoky, fresh and grassy notes.
- garlic + olive oilBoth carry piney, citrusy, clove-like and smoky notes.
This dish is rich enough to stand completely on its own, but if you want to round out the table, something bright cuts through it nicely, like a simple green salad with a sharp vinaigrette, or even just lemon wedges squeezed over the top at the last second. The acid wakes the whole plate up.
Here's the full nutritional rundown for one serving.
Food groups measured against a 2,000-calorie day
- ✓ Covers 110% of your daily dairy
- • No vegetables in this recipe
- • No fruits in this recipe
Strong in protein, dairy, and healthy fats, light on vegetables and fruits.
- Contains
- milk, wheat, gluten
- Fits
- Nut-Free
Substitutions that still taste like the recipe.
Missing something in your fridge? Here's what works instead.
- Italian sausage
- breakfast sausage
- gruyere
- manchego
Lacks the oniony and garlicky notes.
- cauliflower
Lacks the clove-like and smoky notes.
- eggplant
Brings earthy and roasted notes; lacks the oniony and garlicky notes.
- shallot
Drier.
- leek
Brings piney and citrusy notes; less sugary.
- chives↓ savory↓ spicy
More delicate.
- leek↓ spicy
Juicier; less aromatic.
- Produce
- $6.53
- Dairy & Eggs
- $4.60
- Meat & Poultry
- $3.49
- Pasta & Grains
- $3.79
- Oils & Vinegars
- $0.33
- Spices & Seasonings
- $0.09
- Baking
- $0.21
Common questions
Can I make this ahead of time?
What pasta shape works best if I don't have bow ties?
Can I use pre-shredded cheese to save time?
Is this recipe spicy?
This is weeknight comfort food that doesn't ask you to think too hard about it. Sausage, cheese sauce, pasta, broccoli, one skillet, done. Go make it happen, and let me know how it turns out for you.
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