Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
andouille sausage, diced
grated Parmesan cheese
1 1/2 cups
grated Gruyere cheese
1 1/2 cups
shredded Cheddar cheese
kosher salt to taste
black pepper to taste
This dish is wonderful. Great for company but you'd better make extra because there will be no leftovers.
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.
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!
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.
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!
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 end and mixed all together before baking. But liked the flavor. different than regular ole mac and cheese.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creole Macaroni and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 481
** Calories from Fat: 257
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Westminster? This fiery Southwestern Macaroni and Cheese.
Chef John's decadent dish of Lobster Mac and Cheese is WAY easier than it looks!
How do you make a better mac & cheese bake? Add bacon!