This is all about two food things I love: mac and cheese and New Orleans. There are layers of flavor in this dish from the holy trinity to garlic, andouille sausage with some tender shrimp. Then we have the cheeses: Vermont cheddar, New York cheddar, Wisconsin cheddar, provolone, Asiago and cream cheese. Now, have your cholesterol checked after one serving because it’s pretty rich. Go and take your statin and don’t mention me to your doctor. I hope you like it. Quick reminder – do not use package grated cheese; it has additives which make it gritty (unless you like it like that).

1/2 bell pepper, diced
1/2 yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
4 tablespoons canola oil
3 tablespoons flour
16 ounces milk
2 ounces New York cheddar, grated
2 ounces Wisconsin cheddar, grated
2 ounces Vermont cheddar, grated
2 ounces medium cheddar, grated
2 ounces Asiago cheese, grated
6 ounces cream cheese
12 ounces andouille sausage sliced thin
12 ounces peeled deveined shrimp
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
16 ounces elbow macaroni

In a stock pot on medium low, add oil and andouille until slightly brown and remove and drain sausage.

Add celery, onion, and green pepper and cook for 5 minutes.

Add flour and whisk; cook for 4 minutes.

Add milk and cook for 5 minutes.

Add cream cheese and stir.

Add all the cheeses in 3 parts whisking after each addition.

Add sausage and stir.

Add Cajun seasoning and pepper.

In a separate pan, cook shrimp until they turn pink.

Boil pasta to el dente’ per package directions.

Add sauce to pasta and toss. Add shrimp.

Serve in bowl topped with chives.