Andouille Macaroni and Cheese is one of my favorite comfort foods, next to chicken, salad, and soup.
OK, all food is my favorite comfort food!
Macaroni and Cheese brings back so many memories. My mother would make this every holiday. I can still smell the hot macaroni and cheese slightly browned coming out the oven.
Hot, bubbling, cheesy and she only used one or sometimes two cheeses. It was completely down home cooking at it’s best.
This macaroni and cheese is totally different from my Glorious 7 cheese Mac and Cheese.
I used all these great cheeses, which I love, but my mama would never make this kind of macaroni and cheese.
Every time I make my gourmet mac, my mama is like it’s good but it’s not how I would do it. I must inform you there is no recipe from my mom to use, she doesn’t use recipes.
I told you it’s completely old school. My mama said, recipe, who uses recipes? I said umm, bloggers and people who go on their site for recipes.
She was like what is a blogger? You see where I get my sense of humor. Anyway, I had to go on taste, just like mama cooks.
OK mama you win, here is my best try at your macaroni and cheese. It’s consist of sharp Cheddar and jack cheese. a little Velveeta, yes I said Velveeta, it’s what my mama uses and a can of Campbell’s cheese sauce.
Every ingredient has it’s purpose so don’t omit anything.
You need the creaminess of the Velveeta and you need Campbell’s cheddar soup because mama said so.
Look, it’s worth it. Known this is a special macaroni and cheese so it’s to be eaten during the holidays and special occasions only.
It’s addictive and rich so give yourself certain times of the year to indulge.
Oh and by the way, mama would’ve never added the andouille.
She served the andouille on the side but I said why not add it, one less pot to clean.Print
- 1 lb large elbow macaroni
- 1 lb andouille sausage, sliced
- 2 eggs, beaten
- 2 c. whole milk
- 4 c. sharp cheddar cheese, grated, reserve 1 cup for topping macaroni
- 2 c. jack cheese, grated
- 1 small Velveeta, cubed
- 1 can Campbell cheese sauce
- 1 bell pepper, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 tsp. creole seasoning
- 2 tsp. black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1/4 tsp. cayenne pepper
- 1 stick of butter plus 2 tablespoons
- 4 tbsp. flour
- extra virgin olive oil
- Preheat a large stock pot full of salted water and cook pasta for 6 minutes, drain and rinse well.
- Pre heat oven to 350 degrees
- In a large skillet add two tablespoons of olive oil over medium high heat. Add all vegetables except garlic and saute for about 5 minutes, add garlic saute 1 minute more. Add andouille sausage and cook until browned about 10-15 minutes. Remove from heat and set aside.
- In a dutch oven pot, add 1 stick of butter over medium heat, add flour and whisk well for about 3 minutes. Reduce heat to medium low and add all the seasonings, whisk well. Add milk and whisk well.
- Add cheeses by the handful, whisking well after each addition. Cook over low heat for about 5 minutes. Add sausage mixture to pot and mix well. Allow mixture to cool about 15 minutes and mix in eggs quickly, stirring rigorously.
- Spray a 9X13 casserole dish with non stick cooking spray. Pour mixture into prepared pan , add remaining cheese on top and two tablespoons of diced butter.
- Bake at 350 degrees for 30 minutes are until browned. Enjoy!
- Serving Size: 6-8