Gussied Up Mac 'n' Cheese

Name: Gussied Up Mac 'n' Cheese
Total time: 1 h 5 min
Yield: Makes 10 to 12 servings
Ingredients: 1 (16-oz.) package cavatappi pasta; 1 tablespoon salt; ½ pound andouille sausage, casings removed; 4 cups heavy cream; 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes; 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*

4 Ratings
4 Reviews

By Kevin Gillespie

Recipe by Southern Living October 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:

35 mins

total:

1 hr 5 mins

Yield:

Makes 10 to 12 servings

Ingredients

1 (16-oz.) package cavatappi pasta
1 tablespoon salt
½ pound andouille sausage, casings removed
4 cups heavy cream
1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes
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*

Directions

Step 1
Preheat oven to 375°. Prepare pasta according to package directions for al dente, adding salt to water.

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Step 2
Meanwhile, cut sausage lengthwise into quarters. Cut each quarter into 1/4-inch-thick pieces.
Step 3
Sauté sausage in a Dutch oven over medium-high heat 3 minutes or until browned around edges; drain on paper towels.
Step 4
Bring cream to a simmer in Dutch oven over medium-high heat; reduce heat to low, and stir in cheese product. Cook, stirring constantly, until cheese is melted. Stir in sausage and remaining cheeses; cook, stirring constantly, until cheeses are melted. Remove from heat; stir in hot cooked pasta.
Step 5
Pour mixture into a buttered 3-qt. baking dish or 12 (8-oz.) ramekins; top with potato chips. Bake at 375° for 20 minutes or until bubbly and browned. Remove from oven, and let stand 5 minutes.
Step 6
Note: We tested with Velveeta.
Step 7
*Lightly salted potato chips may be substituted.
Step 8
Recipe adapted from Fire In My Belly.

Source

Recipe adapted from Fire in My Belly.

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KMK

07/16/2017

Gussied Up Mac n Cheese has become a new, wildly popular tradition for our family gatherings, although my sister noted the four4 cups of heavy cream, and renamed it Death by Macaroni. As others have said, it makes a massive quantity, but there's good news: leftovers can be frozen, if you can wrestle take-home servings out of your guests' hands. This recipe could be The One that seals your stellar cooking reputation.

lrelliott

06/03/2014

I made this camping last weekend with some adjustments and it was fantastic! We left out the cheese product and the sausage. It was still creamy and full of taste. I did add some paprika and used breadcrumbs in butter instead of potato chips. Gouda makes anything delicious!

CoastalCook

10/27/2013

We had this at a Halloween party over the weekend, minus the sausage and chips. It was delicious! I plan on making it this week. It is so much better than your regular Mac n cheese!

Beachgirl10

10/08/2012

This recipe made for a delicious dinner. The smoked cheddar is just enough to add depth to the flavor without overpowering it. I would add one major note of caution, though: it makes an enormous amount of food. Because it is such a rich dish, making the amount the recipe calls for will easily yield generous dinner portions for 12. (The recipe seems to have been written around using the whole 2-lb. brick of Velveeta.) I recommend cutting it in half, while keeping the sausage amount the same. I also used regular chips instead of unsalted, and they did not make the recipe too salty.

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