When I made this recipe, I made a few substitutions - chicken garlic sausage instead of andouille, sweet peppers instead of bell, a mix of macaroni and rigatoni - but it still turned out amazing.
I was also low on milk. You can sub heavy cream for milk, by diluting it 1:1 with water (e.g., instead of 1 cup milk, add 1/2 cup heavy cream and 1/2 cup water).
Cajun Mac and Cheese
Ingredients
4 quarts water
1 (16-oz.) package large elbow pasta
1/2 tablespoon canola oil
1/2 (16-oz.) package andouille sausage, chopped
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1/2 cup chopped red bell pepper (from 1 small bell pepper)
1 teaspoon minced garlic (1 medium garlic clove)
6 tablespoons (3 oz.) salted butter
6 tablespoons (about 1 1/2-oz.) all-purpose flour
4 cups whole milk
3 teaspoons Cajun seasoning (such as Slap Ya Mama)
1 (8-oz.) block medium Cheddar cheese, shredded (about 2 cups)
1 (8-oz.) block pepper Jack cheese, shredded (about 2 cups)
Directions
Cook the pasta:
Preheat oven to 400°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high. Add pasta; cook 8 minutes. Drain and set aside.
Cook the sausage and peppers:
Heat oil in a 12-inch cast-iron skillet over medium-high; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate; wipe skillet clean.
Make the cheese sauce:
Melt butter in skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 14 to 16 minutes.
Continue to cook, whisking constantly, 5 minutes. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat. Gently stir in cooked pasta and sausage mixture.
Preheat oven to 400°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high. Add pasta; cook 8 minutes. Drain and set aside.
Cook the sausage and peppers:
Heat oil in a 12-inch cast-iron skillet over medium-high; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate; wipe skillet clean.
Make the cheese sauce:
Melt butter in skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 14 to 16 minutes.
Continue to cook, whisking constantly, 5 minutes. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat. Gently stir in cooked pasta and sausage mixture.
Bake the macaroni and cheese:
Transfer to preheated oven with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes.
Original link:
https://www.southernliving.com/recipes/cajun-mac-and-cheese
Transfer to preheated oven with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes.
Original link:
https://www.southernliving.com/recipes/cajun-mac-and-cheese
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