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This Harvest Mac & Cheese with Sausage and Kale is so tasty, dairy free, gluten free and perfect for a fall or winter weeknight!

Harvest Mac & Cheese with Sausage and Kale

  • Author: Kelsey
  • Yield: 6 1x


  • 1 lb brown rice pasta*
  • 1 lb ground pork sausage
  • 3 cups chopped kale
  • 1 ½ cups autumnal harvest pasta sauce*
  • 1 cup water
  • 1 tbsp arrowroot powder + 1 tbsp water
  • 2 cups dairy free cheddar cheese shreds*
  • Salt and pepper to taste


  • Cook pasta according to package directions then drain and set aside in a bowl. 
  • As the pasta cooks, place a large skillet (12 inches) over medium heat.
  • Add in pork sausage and cook until browned and cooked through, about 5-7 minutes, breaking it up as it cooks.  Add kale to the skillet, toss to combine and cook for another minute.  Season with a pinch of salt.
  • Remove the sausage and kale mixture from the skillet and add it to the bowl with the cooked pasta but leave the skillet over medium heat.
  • In a bowl or pyrex measuring cup combine 1 ½ cups of autumnal harvest pasta sauce and 1 cup of water and mix to combine. 
  • Pour that mixture into the still hot skillet and bring to a simmer.
  • Add in the arrowroot + water mixture and stir with a whisk quickly to combine and thicken the sauce.  Then quickly add in the cheese and stir to combine and melt.
  • Once the cheese has melted, let the mixture simmer for another 3 minutes.
  • Add the pasta, sausage and kale mixture into the sauce and toss to combine. Season the dish with salt and pepper to taste.


  • Any pasta works for this!
  • Dairy free shredded cheese I recommend: Daiya or Violife
  • You can also use regular shredded cheddar cheese if not dairy free
  • For the pasta sauce, if you aren’t dairy free you can also use the trader joe’s version if you don’t want to make it yourself.