Andouille Triple Cheese Pasta Bake

27 May

Andouille Triple Cheese Pasta Bake

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.


2 Responses to “Andouille Triple Cheese Pasta Bake”

  1. Melissa (Just Enough Sugar) May 28, 2013 at 1:33 PM #

    Anytime I hear andouille sausage I think of Guy Fieri from the Food Network – he’s always using it ha! What a hearty and yummy lookinh dish you’ve made :)

    • pegeads May 28, 2013 at 4:51 PM #

      Your right! Thanks…it really was good too.

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