Creole Macaroni and Cheese

Creole Macaroni and Cheese

12

"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 481 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 16 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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...

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

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...

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 ...

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...

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

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...

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...

i used every dish in my kitchen, it was good, but not worth the $$$$ and time.