Cajun Mac and Cheese
Creamy Mac and Cheese with a kick from andouille sausage and a homemade Cajun seasoning will definitely be a great addition to any dinner menu or as a meal itself.
Ingredients
- 16 ounces elbow pasta
- 1 tablespoon olive oil
- 1 package (14 ounces) andouille sausage, cut in half lengthwise, and then cut into one inch pieces
- 1 small onion, diced
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 6 tablespoons butter
- 6 tablespoons flour
- 4 cups milk
- 2 teaspoons Cajun Seasoning (more or less to your taste)
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 8 ounces block of sharp cheddar cheese, shredded
- 8 ounces block of pepper jack cheese, shredded
Instructions
- Preheat the oven to 400 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray.
- Cook the elbow macaroni according to package directions for al dente (less firm). Drain and keep warm.
- In a large skillet over medium high heat, add the olive oil, sausage, onion, green bell pepper, and red bell pepper, cook for approximately 6 to 8 minutes or until the vegetables have begun to soften. Remove the sausage and vegetables from the skillet to a plate and keep warm.
- To the skillet, add the butter and heat until melted. Stir in the flour and whisk until bubbling. Slowly add the milk, whisking constantly until slightly thickened. Stir in the seasonings and cheeses, allowing the cheese to melt.
- Add the sausage and vegetables as well as the elbow macaroni to the cheese sauce. Start until combined.
- Transferred to the prepared casserole dish and topped with additional cheese if desired. Bake for 20 to 25 minutes or until the top is browned slightly.
Notes
- Change the Andouille sausage out for smoked sausage, chicken sausage, chicken, shrimp, or even crab.
- Cook pasta till it's al dente since it will cook more in the oven.
- Can you freeze Cajun Mac and Cheese? Yes, you can freeze it before it’s baked or after it’s been baked. If freezing before it's baked, be sure to freeze in a freezer and oven safe container. Allow to thaw before baking in oven. If already baked, allow to cool and then freeze in air tight (freezer-safe) containers.
- Make ahead by preparing the night before - do not bake. Refrigerate, and then allow casserole dish to come to room temperature before topping with cheese and baking.