Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb Italian sausage (casings removed)
- 2 tbsp unsalted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup buffalo sauce
- 1/4 cup honey
- Salt and black pepper to taste
- Chopped green onions for garnish
Instructions
- Cook elbow macaroni according to package instructions until al dente; drain.
- In a large skillet over medium heat, brown the Italian sausage, breaking it apart with a spatula.
- Add butter and minced garlic to the skillet; sauté until fragrant.
- Stir in heavy cream, buffalo sauce, and honey; bring to a simmer.
- Reduce heat, add cheddar cheese, stirring until melted and smooth.
- Season with salt and pepper; stir in cooked macaroni until well coated.
- Serve immediately, garnished with chopped green onions.
Notes
Adjust the amount of buffalo sauce to control the heat level according to your taste. For an extra cheesy dish, add more cheddar or mix in different types of cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg