A spicy and simple twist on classic macaroni and cheese! If you can't find andouille sausage, try crumbled chorizo or kielbasa.

Abby
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the condensed soup and water together in a slow cooker until smooth. Add the shell pasta and andouille sausage. Set the slow cooker to High; cook 2 hours, stirring frequently to prevent sticking.

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  • Once the pasta is tender, stir in the sour cream, Cheddar, and mozzarella until the cheeses melt. Season to taste with salt and pepper. Remove from heat, and allow to rest 15 minutes before serving.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

552.7 calories; 22.8 g protein; 49.7 g carbohydrates; 74.2 mg cholesterol; 1056.2 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2010
I've made this recipe several times with no changes whatsoever. Which is why I'm reviewing it AS IS, unlike many reviewers here who rate the recipe then proceed to list 5-25 changes. Not fair to the issuers of these recipes. I love to read recipes, but it really scrapes my rear-end to have all these "ratings" that include a jillion changes and modifications. Please respect the generous souls that share their recipes here! (By the way, this mac-n-cheese recipe is great for those of us on the run) Prepare it like the recipe states, THEN make changes if you wish. If your changes are delicious, be daring and post a new recipe. But don't be surprised when others completely change your recipe then have the audacity to give you a low rating. (Soap box closed) Read More
(125)

Most helpful critical review

Rating: 1 stars
05/12/2009
This was really bad. I only cooked the pasta for an hour and a half and it was total MUSH. Not only was it mushy the cheese flavor was way too much. If I made this again and I won't I would omitt the mozarella. Read More
(15)
52 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 7
Rating: 4 stars
08/31/2010
I've made this recipe several times with no changes whatsoever. Which is why I'm reviewing it AS IS, unlike many reviewers here who rate the recipe then proceed to list 5-25 changes. Not fair to the issuers of these recipes. I love to read recipes, but it really scrapes my rear-end to have all these "ratings" that include a jillion changes and modifications. Please respect the generous souls that share their recipes here! (By the way, this mac-n-cheese recipe is great for those of us on the run) Prepare it like the recipe states, THEN make changes if you wish. If your changes are delicious, be daring and post a new recipe. But don't be surprised when others completely change your recipe then have the audacity to give you a low rating. (Soap box closed) Read More
(125)
Rating: 4 stars
08/31/2010
I've made this recipe several times with no changes whatsoever. Which is why I'm reviewing it AS IS, unlike many reviewers here who rate the recipe then proceed to list 5-25 changes. Not fair to the issuers of these recipes. I love to read recipes, but it really scrapes my rear-end to have all these "ratings" that include a jillion changes and modifications. Please respect the generous souls that share their recipes here! (By the way, this mac-n-cheese recipe is great for those of us on the run) Prepare it like the recipe states, THEN make changes if you wish. If your changes are delicious, be daring and post a new recipe. But don't be surprised when others completely change your recipe then have the audacity to give you a low rating. (Soap box closed) Read More
(125)
Rating: 4 stars
03/02/2009
I was really excited to try out this recipe. The final dish came was excellent. I did however make the following modifications. 1. I used Chorizo sausage which I first browned along with a can ( 4 oz. ) of green chiles and around 10 oz of picante sauce ( medium ). Salt and peppered 2. Removed from heat and cut the browned sausage ( 1 lb ) in rounds ( still pink in center ) and added to slow cooker - which already had the cheddar soup and water mixed in. 3. Added a 1/2 packet of taco seasoning. 4. Cooked for an additional hour on High and added another 3/4 cup water. I also did not stir frequently as I think this defeats the purpose of a slow cooker. 5. Added extra cheddar cheese. I let it this dish sit overnight as well. Very well received by my wife. There was a nice background heat to a traditional baked mac and cheese taste. This was not a standard creamy out of the box Velveeta meal. Read More
(36)
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Rating: 4 stars
05/20/2009
This recipe was really easy and tasted great. I used turkey kielbasa and browned it first. Next time I will add the kielbasa with the cheese and sour cream as it kind of took over the flavor of the rest of the dish. Also I found that using whole wheat pasta made it less mushy and added some nutrition! Read More
(23)
Rating: 1 stars
05/12/2009
This was really bad. I only cooked the pasta for an hour and a half and it was total MUSH. Not only was it mushy the cheese flavor was way too much. If I made this again and I won't I would omitt the mozarella. Read More
(15)
Rating: 5 stars
03/05/2009
AWESOME! Everyone in my family loved it! Even my fiance who is picky about just everything gave it a third helping status. We used the kielbasa and it came out great. THANK YOU! Read More
(14)
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Rating: 1 stars
08/18/2009
The shells were mushy I only cooked it an hour. It would have been better to cook the shells on the stove and add them in at the end. The flavor was pretty good. Read More
(11)
Rating: 3 stars
01/27/2010
I made this without the meat and found there weren't enough noodles so I boiled some more and added them after. The noodles that were cooked in the slow cooker were very mushy but I kind of liked them that way (I am pregnant though). It was annoying to have to get up and stir so often. If I make it again I'll probably only cook it for an hour to avoid the mushy noodles and constant stirring. Read More
(8)
Rating: 4 stars
05/19/2009
This was excellent but I made a few changes. 1) I used 1.5c shredded Cheddar cheese and 1/2c Mozzarella. 2) I used half a kielbasa instead of a spicy sausage. 3) I didn't season at all it was already enough from the soups. My son (23m) ate his entire bowl and my husband went back for seconds. I will change the cheeses next time and probably use less water (way too much sauce). I'll try different pasta (smaller) and more kielbasa. Read More
(8)
Rating: 3 stars
01/20/2011
Made exactly as directed. The noodles became total mush long before the allotted time. I didn't care for the sausage and since it was not in for very long its flavor did not permeate the dish and the sausage itself didn't get nice and soft like other sausage slow cooker recipes that I make. Add to that the cost of this recipe after you hunt down andouille sausage (6.99 for the package the ONLY type at my grocery store) and I was looking at 15 for a pretty generic meal. It seems like this would be made just as easily making the sauce on the stove and preparing the noodles separately to give them the best consistency. On the positives - I thought that the sauce was really great. It's nice and creamy and quite tasty. I know it seems blasphemous to not use real cream or milk in mac and cheese but I always find that dishes made with cream sauce never reheat very nicely. If I make this again I will forget the sausage and go straight for mac-n-cheese and only if I can get the entire dish for under 5 Read More
(6)