Quick! What’s for supper? I’ve been working all day, the guys are hungry, and I’m tired and somewhat cranky because I haven’t had enough food. (Yes, I’m one of those who, on crazy days, sometimes forgets to eat – even though I know the consequences.)
I feel somewhat smug and self-satisfied when dinner is directly done, delicious, and only one pot has been dirtied. Maybe I should call this a “one pot wonder”. The “wonder” part because the mac and cheese is delicious, and disappeared quicker than lightning. In fact, I had to make it again just to get some pictures. No complaints on that! I could eat this several times a week.
Like most people, I grew up with macaroni and cheese as a most-requested meal. My mom usually made it with Velveeta cheese – which isn’t actually cheese, but melts into a lovely pile of goo that kids adore.
(Why did I always look like I wanted to smack someone?)
In order to encourage a more adult palate in us kids, Mom would add dried, minced onion to the pasta water. And on special occasions – like Saturday lunch – she added cut up hotdogs to the mac and cheese. Can you see the progression of developing more sophisticated tastes in children??? 😀
Use the largest skillet you have with a lid. Mine has a glass cover, which makes it simpler to keep the pasta cooking without it splattering all over the stovetop.
I like Tinkyada brand brown rice pasta. Elbow macaroni seems to be the iconic pasta shape for mac and cheese, and this makes it a gluten free dish. (Check the sausage label though, because some sausages have caramel colour, which possibly contains gluten.)
On medium-low heat, cook the onion in olive oil until it becomes tender. Then add in the sausage chunks and sliced garlic. Let them cook together for a couple minutes.
I use vodka to deglaze the pan. Don’t know the real reason why, but in my mind, vodka, tomatoes, and spicy sausage are good buddies. You could probably use white wine or chicken broth, but then you would be depriving the ingredients of a beautiful friendship.
Pour in the tomatoes, stock, milk, and pasta. Cover, and let that simmer until the noodles are almost done. Stir in a couple dashes of hot sauce, top with cheese, put a lid on it, and let all that gooey-ness hang out for a few minutes before serving directly from the skillet. Add a citrus salad, and you’ve got wonderful, easy, spicy, comfort food.
Start to finish, this dish is done in less than 30 minutes, and the only prep items headed for the dishwasher are a cutting board, knife, and measuring cup. Sa-weet!
Andouille Macaroni and Cheese
- Total Time: 30 minutes
Ingredients
- 2 Tbsp olive oil
- 1 large onion, diced
- 1 package andouille sausage, cut into chunks
- 3 large cloves garlic, sliced thinly
- 2 cups chicken broth
- 1/4 cup vodka or white wine
- 1 can (14 oz) diced tomatoes
- 1/2 cup milk (2% works well)
- 2 1/2 cups brown rice (gluten free) elbow macaroni
- Louisiana Hot Sauce
- 1 cup grated cheddar cheese
Instructions
- In a large skillet over medium-low heat, sauté onion in olive oil until tender – about 5 minutes
- Add garlic and sausage, and sauté another 3-4 minutes
- Pour in vodka and scrape up any browned bits on the bottom of the skillet
- Pour in broth, tomatoes, milk, and macaroni, cover skillet and cook for 12-14 minutes until pasta is al dente, stirring halfway thru the cooking time
- Remove from heat, add a couple dashes of hot sauce, sprinkle cheese on the top, and cover so cheese can melt
- Serve directly from the skillet
- Prep Time: 5 minutes
- Cook Time: 25 minutes
