Heat a medium sized pot filled with water over medium high heat. Bring to a boil, add 1 tablespoon salt and the pasta, and cook according to package directions for al dente pasta. Drain and set aside.

Finely chop your onion, bell pepper, and celery. (This is known as the Holy Trinity and the base for most Cajun food.)

Heat 1 tablespoon olive oil a large saute pan over medium high heat. Add in the onion, pepper, and celery and cook, stirring occasionally, until the mixture is fragrant, about 5 minutes.

Chop the Andouille sausage and add to the saute pan with the holy trinity. Cook for another 3-5 minutes until the sausage begins to brown.

Remove from heat and set aside.

Cube your cheese.

Add the milk to a pot over medium heat until small bubbles form around the edges and the milk is steaming.

Ladle out some of the warmed milk into a measuring cup. Add 2 tablespoons flour, whisking to combine.

Pour the flour mixture into the pot with the rest of the steamed milk, stirring constantly with a whisk for 1 minutes.

Stir in 1 tablespoon Creole seasoning. Bring the heat down to low.

Gradually add in the cheese cubes to the pot, stirring with the spoon until the cheese melts.

When completely melted, stir in the pasta, then stir in the andouille mixture.

Transfer the pasta mixture to a baking dish. Preheat your oven to 400 degrees F.

Add the baking dish to the oven and bake for 15 minutes. After 15 minutes, turn on the broiler on high and broil the mac and cheese for 3 to 5 minutes or until it begins to lightly brown (keep an eye on it so it doesn’t burn!)

Remove from the oven and dig in!