Andouille Macaroni & Cheese

  Posted on July 31, 2012  by Leslie Blythe  No comments

I love finding new and different ways to make Mac n Cheese. This one uses Andouille sausage. Andouille is a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the US, the sausage is most often associated with Cajun cooking. Andouille sausages are sometimes referred to as “hot link” sausages.

Andouille Macaroni & Cheese

2 Tbs butter
1 cup chopped andouille
1 1/2 lb lean ground beef
2 Tbs flour
2 cups half & half
2 tsp Worcestershire Sauce
1 cup chopped tomatoes
1 Tbs chopped jalapeños
3/4 tsp salt
1/4 tsp pepper
3/4 lb sharp Cheddar cheese, (plus extra for topping)
8 oz uncooked macaroni or pasta of your choice, cooked and drained

Melt the butter in a hot skillet, add andouille and sauté. Once the andouille is crispy, add ground beef. Break up the ground beef, and cook until the beef is done all the way through. Stir in flour until smooth.

Add heavy cream and Worcestershire sauce. Simmer until mixture thickens. Add tomatoes, jalapeños, salt, pepper and cheese. Cook until cheese is melted, stirring slowly (about 2 minutes).

Mix the cheese sauce with the cooked pasta, and place into a well-greased oven safe dish. Top with a layer of shredded cheddar and bake for 7 minutes or more at 375 degrees, until dish is heated through and cheese is golden brown.