Ingredients
Scale
- 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
Instructions
- 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!
Nutrition
- Serving Size: 6-8