Mmm, I really like Andouille (an-doo-ee) sausage. It’s so much more flavorful (and spicy) than regular smoked sausage. I added it and some broccoli to a pasta bake recipe I had and it turned out really good.
Andouille Triple Cheese Pasta Bake
1/2 package Mostaccioll, uncooked
1/4 cup margarine or butter
1/4 cup flour
1 teaspoon basil leaves
1 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk
1 Andouille sausage link cut into slices
1 cup thawed Broccoli florets (optional)
2 cups (8 oz.) shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1 cup (4 oz.) shredded Swiss cheese (I used slices and broke them into pieces)
Cook pasta according to package directions. Preheat oven to 350 degrees.
In a large pan, melt margarine, stir in flour, basil, salt and pepper. Cook for a minute and then gradually stir in milk.
Over medium heat, cook and stir until mixture thickens and bubbles. Remove from heat and add 1 cup Cheddar cheese and Parmesan cheese. Mix well.
Stir in cooked pasta, Andouille and broccoli. Spoon half the pasta mixture into a greased 13 X 9 inch baking dish, top with Swiss cheese then the remaining pasta mixture.
Cover and bake for 25 minutes or until hot and bubbly. Uncover and top with remaining 1 cup Cheddar cheese. Let stand 10 minutes before serving.