Creole Macaroni and Cheese Recipe -
Creole Macaroni and Cheese Recipe
  • READY IN 45 mins

Creole Macaroni and Cheese

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Cook macaroni in a large pot of boiling water until al dente. Drain.
  2. 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.
  3. In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
  4. 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.
  5. 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.
  6. Bake for 20 minutes, or until crust turns golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2003

This dish is wonderful. Great for company but you'd better make extra because there will be no leftovers.

Most Helpful Critical Review
Dec 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.


16 Ratings

Jun 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!

Dec 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.

Jan 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!

Sep 13, 2005

The flavor was just so-so for all the work that went into it.

Jul 20, 2007

Okay, liked it 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.

Apr 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.


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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