Andouille Macaroni and Cheese

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


  • 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


  1. Preheat a large stock pot full of salted water and cook pasta for 6 minutes, drain and rinse well.
  2. Pre heat oven to 350 degrees
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake at 350 degrees for 30 minutes are until browned. Enjoy!


  • Serving Size: 6-8
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