The best matured cheeses you can locate should be used. You can use any andouille sausage; do not substitute. If you can’t find any, just leave it out.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) package elbow macaroni
- 1 cup andouille sausage, diced
- 4 tablespoons butter
- ¾ cup bread crumbs
- ½ cup grated Parmesan cheese
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon prepared mustard
- 1 ½ cups milk
- 1 cup grated Gruyere cheese
- 1 ½ cups shredded Cheddar cheese
- kosher salt to taste
- black pepper to taste
Instructions
- Cook macaroni in a large pot of boiling water until al dente. Drain.
- In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
- In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
- In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
- Bake for 20 minutes, or until crust turns golden brown.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 15 g |
| Sodium | 656 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Too many pans so I used a large oven safe one for the pasta and had small bowls to accept the sautéed ingredients. Then combined all into pasta pot for final bake.
The only thing I did differently was that I had more than one cup of sausage approximately one and a half cups. The only thing I would do differently is to cook the celery about five minutes before adding it to the onions. Even after cooking it the celery was just a little crunchy still. Everyone loved it and only thing I did was to put some pepper on it while eating it. I didn’t add any salt or pepper while cooking as I believe that the cheese has enough salt in it. This turned out delicious and everyone loved it.
It’s a good recipe but I tweeked it a bit…i used shrimp in addition to the sausage and I seasoned the cheese sauce with creole seasoning. It was bland with out it. I also added gouda cheese to the mixture. I am not a fan of bread crumbs so next time I will omit the bread crumbs and just top it with shredded parmesan cheese….but my fam enjoyed it!
I made this Sunday and it came out great, the taste is wonderful. I used Andouille sausage it was very good . I will make this again, it does make a lot.
Good – also included small pieces of recent leftover asparagus, mushrooms, and both a base and topping of bran flakes for a bit of crunch.
A fair amount of prep & steps go into this recipe, along with using a lot of dishes and pans, but the end result was good. Didn’t have gruyere cheese, so I used Swiss instead. I will definitely make it again, although I might add more andouille sausage and cheese.
I think the onion and celery help make it that signature creole dish. I loved it. I substituted Panko for breadcrumbs and did 1/4 tsp. of cayenne instead of paprika also parmigiano reggiano instead of plain parmesan. Was perfect!
Very good and cheesy. My cheese sauce curdled, though. Also I mixed the sausage, breadcrumbs and parmesan cheese together instead of using it for a topping. Duh.
Just not good enough for the amount of time it took to make.
i used every dish in my kitchen, it was good, but not worth the $$$$ and time.
This was pretty dang good on a cold evening. I didn’t use any celery, the sound of that didn’t turn my crank, so I skipped it. I used Swiss cheese instead of Gruyere, because Gruyere is super expensive here. The other problem is, living in Washington, I can’t find andouille that often, so I used kielbasa, instead. Great recipe and I’ll use it again…thanks for submitting it!
With a couple of changes, this turned out AMAZING. My only real problem was that it just wasn’t cheesy enough – I added a lot more Gruyere and Cheddar, and also a handful of shredded Swiss. I omitted the celery (not a fan), and simply sauteed the onions along with the Andouille. This ended up being a fantastically rich and tasty meal. Thanks, Craig!
After reading so many reviews about the taste, I decided to change the cheese to Smoked Fontina–delicious! I would not use the bread crumbs next time. They did not add to the flavor and they were too crunchy.
Okay, liked it but…am I missing something? I could only account for 3T butter, but no big deal there. also, directions don’t say what to do with the onion and celery. I just added it in the end and mixed all together before baking. But liked the flavor. different than regular ole mac and cheese.
The flavor was just so-so for all the work that went into it.
Let a previous reviwer I would have liked to give this a higher rating. I concur the amount of time, preparation, steps and pans used were ridiculous. Forget the salt altogether and let the andouille provide the flavor. I will, however, keep working with this recipe. It has potential.
While I would have liked to give this a higher rating, I just can’t. While the flavor was O.K., the amount of time, preparation, steps and pans used were ridiculous considering the outcome. I think I could have used Velvetta mac and cheese, added the andoille, celery seed and onions to reap the same results. Won’t be making this again.
This dish is wonderful. Great for company but you’d better make extra because there will be no leftovers.