• D2b5ff2333ebed6a32b8f0a659431cca

Andouille Macaroni And Cheese

A delicious and tasty comfort food. Gooey mac n cheese with delicious andouille sausage folded in.

Prep
Cook
Serves 6people
Ingredients
16
oz elbow pasta
18
oz (approximately 6 links) precooked turkey Andouille sausage, diced small
1
to 2 teaspoons extra-virgin olive oil as needed
6
tbs unsalted butter
6
tbs all-purpose flour
3
cup whole milk
1/2
tsp kosher salt
10
oz cheddar cheese, grated (either sharp or mild will work)
fresh ground black pepper to taste
Directions
1.
Bring a large pot of salted water to a rolling boil. Cook elbow pasta according to package instructions until al dente. Drain, rinse briefly to prevent sticking, and set aside.
2.
In a large nonstick skillet, cook the andouille sausage over medium heat, stirring periodically, until brown and crispy, approximately 5 minutes. If the sausage begins sticking to the pan at any point, add 1-2 teaspoons extra virgin olive oil.
3.
In a large saucepan or dutch oven, melt the butter over medium low heat. Add the flour, whisking to combine. Continue whisking for approximately 5 minutes. Slowly whisk in the milk, add the salt, and turn up the heat to bring the mixture to a boil, whisking constantly. The mixture will begin to thicken. Continue whisking until the sauce is slightly thicker than a cream soup. Remove from the heat and immediately whisk in the cheese, a handful at a time, while the sauce is still hot. Stir in the elbow pasta, coating evenly with the sauce. Season with additional salt if desired.
4.
Before serving, top each bowl of macaroni and cheese with a generous helping of andouille sausage and fresh ground black pepper.

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