Cheesy Andouille Mac with Green Chiles
Indulge in a creamy macaroni and cheese that combines the smooth richness of muenster and sharp cheddar with the bold flavors of andouille sausage and spicy green chiles. This comforting dish is perfect for a cozy dinner, giving you a delightful taste of Southern inspiration in every bite. Simple to make and utterly satisfying!
ingredients
- 150 g elbow macaroni
- 50 g muenster cheese, shredded
- 50 g cheddar cheese, shredded
- 100 g andouille sausage, sliced
- 30 g canned green chiles, diced
- 15 g unsalted butter
- 15 g all-purpose flour
- 240 ml whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 10 g breadcrumbs (optional, for topping)
steps
- 1.
Cook the elbow macaroni according to package directions in salted water; drain and set aside.
- 2.
In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 1-2 minutes.
- 3.
Gradually whisk in the whole milk, stirring constantly until the mixture thickens and bubbles.
- 4.
Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
- 5.
Remove the saucepan from heat and mix in the muenster and cheddar cheese until melted and creamy.
- 6.
Fold in the cooked macaroni, sliced andouille sausage, and diced green chiles until evenly combined.
- 7.
Transfer the mixture to a baking dish; if desired, sprinkle breadcrumbs on top for a crunchy finish.
- 8.
Bake in a preheated oven at 180°C for 15-20 minutes, or until golden and bubbly.
- 9.
Let cool slightly before serving. Enjoy your flavorful serving!
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