Ingredients
- 32 ounces Andouille Sausage
- 3 cups Elbow noodles
- 1 cup Milk
- 1 cup Heavy whipping cream
- 2 Eggs
- 1 teaspoon Paprika
- 1 Tablespoon Dried basil (divided)
- 1 Tablespoons Cajun seasoning (divided)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 6 cups Cheese (we used a mix of Colby Jack and Spicy Monteray Jack)
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