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A delicious combination of smoked gouda, cheddar and cream cheese makes a creamy cheese sauce for the cavatappi pasta and spicy andouille sausage for a family pleasing one-pot dinner.
6 Servings
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16 ounces cavatappi pasta
1 teaspoon salt
12 ounces andouille sausage, cut into 1/2 inch pieces
2 tablespoons butter
2 tablespoons flour
1 1/2 teaspoons kosher salt
1/2 teaspoon granualted garlic
1/2 teaspoon ground mustard
2 1/2 cups whole milk
8 ounces cream cheese, cut into chunks
1 1/2 cups shredded smoked gouda cheese
1 1/2 cups shredded cheddar cheese
fresh parsley for garnish
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