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Andouille Macaroni and Cheese

User Rating 4 Star Rating (1 Review)

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Andouille Macaroni and Cheese

Andouille Macaroni and Cheese

Diana Rattray
This delicious macaroni and cheese gets lots of extra flavor from the spicy andouille sausage and Cajun seasonings. Serve with a salad or sliced tomatoes for a perfect family meal. Feel free to use another variety of smoked sausage in this recipe, like a chicken sausage or chorizo.
 

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 4 to 6

Ingredients:

  • 8 ounces wagon wheels or other small pasta shapes
  • 1 to 2 teaspoons vegetable oil
  • 12 to 16 ounces andouille sausage, thinly sliced
  • 1/2 green bell pepper, chopped
  • 6 to 8 green onions, thinly sliced
  • 2 cloves garlic, finely minced
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon Cajun seasoning
  • 1/8 teaspoon ground black pepper
  • 2 1/3 cups milk
  • 3 cups shredded sharp Cheddar cheese, divided

Preparation:

Heat the oven to 350°. Lightly grease a 2-quart baking dish.

Cook the pasta following package directions. Drain well in a colander and rinse with hot water. Set aside.

In a skillet over medium heat with just enough oil to coat the bottom, cook the sausage with bell pepper until lightly browned and bell pepper is softened. Add green onion and garlic and cook for about 2 minutes longer.

Remove sausage mixture to a plate or bowl. Add the butter to the same pan and heat over medium heat until melted and frothy. Add the flour and stir until smooth. Add Cajun seasoning and pepper. Gradually stir in the milk and cook, stirring, until thickened and bubbly. Stir in 2 cups of the cheese and cook, stirring, until melted. Spoon into the prepared baking dish. Top with the remaining cheese and bake for 20 to 25 minutes, until bubbly and cheese is melted.

Serves 4 to 6.

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User Reviews

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 4 out of 5
Delicious and Easy, Member PapaBearDC

Had some Andouille we needed to use up so tried this. The bechamel was a bit bland so I added a bay leaf and some fresh grated nutmeg. The sauce was too ""tight"" for my way of doing things after adding the cheese so I added some more milk. How moist your cheese is will determine how much you may have to add. (My Italian grandmother taught me to make the sauce a little loose when baking pasta.) Two more tips: First, be sure to let your cheese come to room temperature before adding it. Second, remove the sauce from the heat and let it rest a minute or so before adding the cheese to prevent it from breaking and becoming gritty.

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