Macaroni and Cheese With Andouille Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/1/22
baking dish of pasta wheels and cheese with s;oced andouille sausage

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
683 Calories
52g Fat
26g Carbs
29g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 683
% Daily Value*
Total Fat 52g 66%
Saturated Fat 24g 119%
Cholesterol 130mg 43%
Sodium 1225mg 53%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 29g
Vitamin C 18mg 92%
Calcium 548mg 42%
Iron 2mg 10%
Potassium 662mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious macaroni and cheese dish obtains so much extra flavor from the spicy andouille sausage and Cajun seasonings. Serve with a salad or sliced tomatoes for a perfect family meal. Feel free to use another variety of smoked sausage in this recipe, like a chicken sausage or chorizo.

Ingredients

  • 8 ounces wagon wheels, or other small pasta

  • 1 to 2 teaspoons vegetable oil

  • 12 to 16 ounces andouille sausage, thinly sliced

  • 1/2 green bell pepper, chopped

  • 6 to 8 medium green onions, thinly sliced

  • 2 cloves garlic, finely minced

  • 4 tablespoons (2 ounces) unsalted butter

  • 1/4 cup flour

  • 1 teaspoon Cajun seasoning

  • 1/8 teaspoon freshly ground black pepper

  • 2 1/3 cups milk

  • 3 cups shredded sharp cheddar cheese, divided

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F. Lightly grease a 2-quart baking dish.

  3. Cook the pasta following making sure to follow the package directions. Drain well in a colander and rinse with hot water. Set aside.

  4. In a skillet over medium heat with just enough oil to coat the bottom, cook the sausage with bell pepper until lightly browned and bell pepper is softened.

  5. Add green onion and garlic and cook for about 2 minutes longer.

  6. Remove the sausage mixture to a plate or bowl. Add the butter to the same pan and heat over medium heat until melted and frothy. Add the flour and stir until smooth. Cook, stirring for 2 minutes. Add Cajun seasoning and pepper.

  7. Gradually stir in the milk and cook, stirring until thickened and bubbly.

  8. Add 2 cups of the cheese and cook, stirring until melted.

  9. Add the sausage mixture and drained pasta into the pan and stir until combined.

  10. Spoon into the prepared baking dish.

  11. Top with the remaining cheddar cheese and bake for 20 to 25 minutes, until bubbly and the cheese is melted.