Andouille Mac and Cheese
- 1 (16-oz.) box cellentani pasta
- 1 (13.5-oz.) package andouille sausage (I used Johnsonville)
- 2 cups heavy cream
- 2 cups half and half
- ½ teaspoon black pepper
- 1 (16-oz.) package Velveeta, cubed
- 1-1/2 cups freshly grated smoked Gouda cheese
- ½ cup freshly grated sharp cheddar cheese
- 1 (5-oz.) package kettle-cooked potato chips, crumbled (or about 2 cups crumbled potato chips)
1. Preheat oven to 375 degrees. Spray a 9x13 casserole with non-stick spray. Prepare pasta according to package directions.
2. Meanwhile, cut sausage in half lengthwise, then cut halves into ¼ inch-thick pieces. In a large skillet or Dutch oven, sauté sausage over medium-high heat until lightly browned. Remove sausage from skillet and drain on paper towels.
3. Add heavy cream and half and half to the same skillet and bring to a simmer. Add the pepper and Velveeta, and cook until completely melted, stirring constantly. Add Gouda, cheddar, sausage, and cooked pasta, stirring until combined. This may look like you have a bit too much sauce at this point, but fear not. The pasta will absorb a lot of it during baking.
4. Pour pasta mixture into casserole. Top with crumbled potato chips. Bake at 375 degrees for 30 minutes, until bubbly and browned. Let sit 10 minutes before serving.