Cajun Mac and Cheese
Step up your mac and cheese game with a recipe for Cajun Mac and Cheese. Andouille sausage, bell pepper and a kick of heat makes it perfect
- 1 Pound Andouille Sausage
- 1 Red Bell Pepper Diced
- 1 Green Bell Pepper Diced
- 1 Pound Dried Pasta Elbows or Cavatappi preferred
- ½ Cup Butter
- ¼ Cup Flour
- ½ Cup Milk
- 2 Cups Half and Half
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Cheddar Jack Cheese
- 2 Tsp Old Bay Seasoning
- 1 Tsp Ground Mustard
Sautée Sausage in a nonstick skillet until cooked through. Slice and set aside.
Cook pasta per package instructions until al dente. Set aside.
In a large pot or dutch oven, melt butter over medium heat. Add flour and stir together until fully incorporated. Cook roux until flour is cooked through and it has a slight nutty aroma.
Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half.
Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens.
Add in seasonings and salt and pepper to taste.
Add pasta, sausage and bell pepper to the sauce mixture and adjust seasoning as desired. Serve and enjoy!
Calories: 954kcalCarbohydrates: 63gProtein: 37gFat: 60gSaturated Fat: 30gCholesterol: 175mgSodium: 1093mgPotassium: 636mgFiber: 3gSugar: 4gVitamin A: 1905IUVitamin C: 42.5mgCalcium: 416mgIron: 2.7mg