# The Ingredients You'll Need:
→ Pasta
01 - 400 g (14 oz) elbow macaroni
→ Sausage
02 - 300 g (10 oz) Andouille sausage, sliced into 1/4-inch rounds
→ Cheese Sauce
03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 720 ml (3 cups) whole milk
06 - 200 g (7 oz) sharp cheddar cheese, shredded
07 - 100 g (3.5 oz) Monterey Jack cheese, shredded
08 - 60 g (2 oz) smoked Gouda cheese, shredded
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1 tbsp Cajun seasoning (adjust to taste)
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper, to taste
→ Topping
15 - 60 g (1/2 cup) panko breadcrumbs
16 - 30 g (1/4 cup) grated Parmesan cheese
17 - 1 tbsp unsalted butter, melted
18 - 2 tbsp chopped fresh parsley (optional, for garnish)
# Step-by-Step Instructions:
01 - Preheat oven to 200°C (400°F). Grease a large baking dish (about 2 liters or 2 quarts).
02 - Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.
03 - In a large skillet over medium heat, add the sliced Andouille sausage. Cook for 3–4 minutes until browned. Remove sausage and set aside.
04 - In a large saucepan, melt 3 tbsp butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux (do not let it brown).
05 - Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 4–5 minutes. Reduce heat to low. Add cheddar, Monterey Jack, and smoked Gouda cheese, stirring until melted and smooth. Stir in Dijon mustard, garlic powder, onion powder, Cajun seasoning, smoked paprika, salt, and pepper. Adjust seasoning to taste.
06 - Add cooked macaroni and Andouille sausage to the cheese sauce. Stir until evenly coated.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the macaroni mixture.
09 - Bake for 18–20 minutes, or until the top is golden and bubbling.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley, if desired. Serve hot.
