Rating: 3.72 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0

Use the best aged cheeses you can find. Any andouille sausage will work, but do not substitute. Just leave it out if you can't find any.

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Ingredients

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

Directions

Instructions Checklist
  • Cook macaroni in a large pot of boiling water until al dente. Drain.

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  • 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 9x13 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

481 calories; protein 21.5g; carbohydrates 34g; fat 28.6g; cholesterol 76.7mg; sodium 656.2mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
10/24/2003
This dish is wonderful. Great for company but you'd better make extra because there will be no leftovers. Read More
(21)

Most helpful critical review

Rating: 2 stars
12/09/2003
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. Read More
(23)
25 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 2 stars
12/08/2003
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. Read More
(23)
Rating: 5 stars
10/24/2003
This dish is wonderful. Great for company but you'd better make extra because there will be no leftovers. Read More
(21)
Rating: 3 stars
06/04/2009
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! Read More
(17)
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Rating: 4 stars
12/26/2007
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. Read More
(10)
Rating: 4 stars
01/24/2012
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! Read More
(9)
Rating: 4 stars
07/20/2007
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. Read More
(8)
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Rating: 2 stars
09/13/2005
The flavor was just so-so for all the work that went into it. Read More
(7)
Rating: 3 stars
04/01/2004
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. Read More
(7)
Rating: 4 stars
07/03/2012
i used every dish in my kitchen it was good but not worth the and time. Read More
(2)