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My review
Creole Macaroni and Cheese
F. Craig Littlejohn
"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
45 m servings 481Original recipe yields 8 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- 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 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage. 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.
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Reviews
Read all reviews 1318 Ratings
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Most helpful positive review
5/5/2002
This dish is wonderful. Great for company but you'd better make extra because there will be no leftovers.
Most helpful critical review
12/6/2003
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 th...
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12/6/2003
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 th...
5/5/2002
This dish is wonderful. Great for company but you'd better make extra because there will be no leftovers.
6/3/2009
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 o...
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 ...
1/24/2012
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 ex...
9/13/2005
The flavor was just so-so for all the work that went into it.
7/20/2007
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 e...
4/1/2004
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 ando...
7/3/2012
i used every dish in my kitchen, it was good, but not worth the $$$$ and time.