Andouille Macaroni and Cheese

This easy stove top macaroni and cheese starts out with a classic Wisconsin cheddar cheese sauce and spices things up with a topping of turkey andouille sausage.

Print Recipe

Servings: 8


  • 1 pound elbow pasta
  • 18 ounces pre-cooked turkey andouille sausage, diced (about 6 links)
  • 2 tablespoons olive oil, optional
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 3 cups whole milk
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups (10 ounces) Wisconsin cheddar cheese, shredded
  •   black pepper, to taste


Bring large pot of salted water to a rolling boil. Cook pasta according to package instructions to al dente. Drain, rinse briefly to prevent sticking and set aside.

In large skillet, cook andouille sausage over medium heat, stirring periodically until brown and crispy, approximately 5 minutes. If sausage begins sticking to pan at any point, add 1-2 teaspoons olive oil.

In large saucepan or Dutch oven, melt butter over medium low heat. Add flour, whisking to combine. Continue whisking for approximately 5 minutes. Slowly whisk in milk, add salt and turn up heat to bring mixture to boil, whisking constantly. Mixture will begin to thicken. Continue whisking until sauce is thickened and coats back of spoon. Remove from heat and immediately stir in cheese, a handful at a time, while sauce is still hot. Stir in elbow pasta, coating evenly with sauce. Season with additional salt if desired.

Before serving, top each bowl of macaroni and cheese with generous helping of andouille sausage and fresh ground black pepper.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.