Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 pound andouille sausage, sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sausage and making sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, cook the sliced andouille sausage until browned and crispy. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden brown.
5. Gradually whisk in the whole milk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook, whisking constantly, until the mixture thickens and comes to a simmer.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese until melted and smooth.
7. Add the cooked macaroni and cooked andouille sausage to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish. Cover with aluminum foil.
9. Bake for 20 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
10. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 658
Fat: 38g
Saturated Fat: 21g
Cholesterol: 116mg
Sodium: 1051mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Any type of sausage can be used instead of andouille sausage.
- Any type of cheese can be used instead of cheddar, mozzarella, and Parmesan.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add diced tomatoes, green chilies, or jalapenos for a spicy kick.
- Use different types of pasta such as penne or rotini.
- Add cooked bacon or ham for extra flavor.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy in the oven.
- Use whole milk for a creamier sauce.
- Let the mac and cheese cool for a few minutes before serving to allow it to set up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a cute presentation.
Garnishes:
Chopped fresh parsley or green onions.
Pairings:
A side salad or roasted vegetables.
Suggested side dishes:
Garlic bread or cornbread.
Troubleshooting advice:
If the sauce is too thick, add more milk. If it's too thin, add more cheese.
Food safety advice:
Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Andouille sausage is a smoked sausage made using pork, originating from France.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish for dinner.
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