Macaroni and Cheese With Andouille Sausage

Written by
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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Diana Rattray
Updated 06/08/21
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
Nutritional Guidelines (per serving)
532 Calories
28g Fat
53g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 532
% Daily Value*
Total Fat 28g 35%
Saturated Fat 12g 59%
Cholesterol 64mg 21%
Sodium 689mg 30%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 12%
Protein 18g
Calcium 204mg 16%
*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.

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Ingredients

  • 8 ounces wagon wheels or other small pasta shapes
  • 1 to 2 teaspoons vegetable oil
  • 12 to 16 ounces andouille sausage, thinly sliced
  • 1/2 green bell pepper, chopped
  • 6 to 8 green onions, thinly sliced
  • 2 cloves garlic, finely minced
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon Cajun seasoning
  • 1/8 teaspoon 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.