Description
A flavorful one-pot pasta dish combining smoky andouille sausage with tender elbow macaroni cooked in a creamy, cheesy sauce for a quick and satisfying meal.
Ingredients
1 tablespoon olive oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
½ cup milk
8 ounces elbow macaroni
Kosher salt and freshly ground black pepper, to taste
1 cup shredded pepper jack cheese
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the sliced sausage and diced onion, cooking and stirring frequently until the sausage is lightly browned, about 3-4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add chicken broth, diced tomatoes (with their juice), milk, and uncooked elbow macaroni. Season with salt and pepper to taste.
- Bring the mixture to a boil, then cover, reduce heat, and simmer until the pasta is tender and cooked through, about 12-14 minutes.
- Stir in the shredded pepper jack cheese until melted and creamy, about 2 minutes.
- Serve immediately.
Notes
Add chopped bell peppers or spinach for extra veggies.
Substitute pepper jack with cheddar or mozzarella cheese.
Use turkey or chicken sausage for a leaner option.
Spice it up by adding crushed red pepper flakes or hot sauce.
Swap elbow macaroni for penne or rotini pasta shapes.
Store leftovers in airtight container in fridge up to 3 days; reheat with a splash of milk or broth to loosen sauce.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 400-450 kcal
- Sugar: 4-6 g
- Sodium: 700-900 mg
- Fat: 18-22 g
- Saturated Fat: 7-9 g
- Unsaturated Fat: 8-12 g
- Trans Fat: 0 g
- Carbohydrates: 35-40 g
- Fiber: 2-3 g
- Protein: 20-25 g
- Cholesterol: 50-70 mg
