We found this recipe in a Southern Living magazine and just had to try it out !
- 1 (16-oz.) package cavatappi pasta (we used corkscrew pasta)
- 1 Tbsp. salt
- ½ lb. andouille sausage, casings removed* (we used a whole pound of Roger Wood brand andouille)
- 4 cups heavy cream
- 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes (we used original Velveeta)
- 2 cups (8 oz.) freshly shredded smoked Cheddar cheese
- ½ cup freshly shredded aged Gouda cheese
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- 1 (5-oz.) package unsalted kettle-cooked potato chips, crumbled (lightly salted potato chips may be substituted) (we used Lay’s Lightly Salted potato chips)
- Preheat the oven to 375 degrees. Look at the box the pasta came in for cooking instructions and follow those directions for the al dente results, adding that one tablespoon of salt to the water. Once cooked, drain the pasta and leave it off to the side for now (we put our pasta in a sealed mixing bowl so the pasta wouldn’t get dried out or stuck together).
- While the pasta’s cooking, quarter the andouille lengthwise. Now take each of the quartered pieces of andouille and slice them into ¼-inch-thick pieces.
- Take a Dutch oven out and set the heat to medium-high. Once the Dutch oven’s hot, toss the andouille in and let it cook for 3 minutes or until it looks browned around the edges, stirring constantly. Once browned around the edges, scoop out the andouille and lay it on a paper towel lined plate so any grease can drain off.
- Pour the cream into the Dutch oven and wait for it to come a simmer. As soon as you see the cream is at a simmer, turn the heat down to low and stir in the cheese product. Keep stirring until the cheese product has completely melted at which point you can add all the other cheeses in and toss the sausage back in, remembering to continue stirring constantly. Once all the cheeses have melted, turn off the heat and take the Dutch oven off the the stovetop. Stir the pasta in afterwards.
- Take a 3-quart baking dish or 12 (8-oz.) ramekins out and butter up the inside(s) of whichever one you go with (we used a 3-quart baking dish). Pour the Dutch oven mixture into the baking dish and top it with the potato chips you crushed earlier. Stick the dish in the oven for 20 minutes or until the dish is bubbly and looks browned. Take the dish out of the oven and let it sit for 5 minutes before serving.
* This is how we removed the casing from the andouille:
We had trouble picking between all the scrumptious mac & cheese photos that we took so we’re posting several but really, is there such a thing as too many pictures of macaroni & cheese?
This is such a scrumptious comfort food dish. It’s creamy, the potato chips add a crunch to the dish. The pasta was perfect for catching all the sauce with. Naturally the andouille brought a ton of flavor to the dish as well. You do have to eat the mac & cheese when it’s hot though or else you’ll only be able to eat a small portion before feeling full.
We weren’t paid in any way to promote Southern Living, Roger Wood, Velveeta, or Lay’s.
Take care everybody !