Creole Macaroni and Cheese

A cheese sauce made with Gruyere cheese, aged Cheddar, and Parmesan and the addition of andouille sausage give this baked macaroni and cheese a Louisiana flavor that can not be beat!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 481 Calories

Ingredients

• 1 ½ cups milk
• 4 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 onion, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups shredded Cheddar cheese
• 2 stalks celery, chopped
• ½ teaspoon prepared mustard
• ½ teaspoon paprika
• ¾ cup bread crumbs
• black pepper to taste
• 1 (8 ounce) package elbow macaroni
• kosher salt to taste
• 1 cup grated Gruyere cheese
• 1 cup andouille sausage, diced

Recipe Instructions

Step 1

Cook macaroni in a large pot of boiling water until al dente. Drain.

Step 2

In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.

Step 3

In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.

Step 4

In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.

Step 6

Bake for 20 minutes, or until crust turns golden brown.