Cajun Macaroni and Cheese
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Macaroni and cheese is pure comfort food. There is just something about pasta in a creamy, cheesy sauce that feels like a warm blanket or brings back memories of your favorite comfy clothes. I tend to get a little bored with regular macaroni and cheese so I like to change it up from time to time. Cajun macaroni and cheese takes all the goodness of the classic dish and adds some spice.
A lot of people think that homemade macaroni and cheese is difficult because of the sauce. But, I am here to assure you that anyone can make homemade cheese sauce with a little patience.
What You’ll Need:
2 Tbsp grapeseed oil
1 onion, finely chopped
1 cup green bell pepper, finely chopped
2 oz canned green chile peppers
1 lb andouille sausage, diced
1/4 tsp Cajun seasoning
1/4 tsp cayenne pepper
3 Tbsp butter
3 Tbsp flour
1 3/4 cup milk
3/4 cup evaporated milk
1 cup shredded cheddar cheese
1/2 cup shredded smoked gouda cheese
16 ounces of penne pasta
Let’s Make It:
1) Cook pasta according to package directions, removing from heat and draining 2 minutes short of the stated time for al dente pasta.
2) Heat oil over medium heat. Add sausage and cook until browned. 
Remove from pan and set aside. Add onion and green pepper to the pan and saute for about 5 minutes or until the vegetables begin to soften. Set aside.
3) In a separate heavy bottomed pot, melt butter over medium heat. Add flour and stir until fully combined.
4) Whisk in a small amount of milk at a time, letting the roux {fancy word for butter + flour} soak up the milk before adding more. Once combined, bring to a boil and whisk for 2 minutes. Whisk in evaporated milk.
5) Add cheese, in small batches, into the sauce letting the cheese fully melt before adding more. Stir in sausage and vegetables. Then, add pasta and stir well. Cook for an additional two minutes. Serve with a sprinkle of cayenne pepper if desired.
What is your favorite comfort food? Do you like to shake up the traditional macaroni and cheese recipe from time to time?
Ingredients
- 2 Tbsp grapeseed oil
- 1 onion finely chopped
- 1 cup green bell pepper finely chopped
- 2 oz canned green chile peppers
- 1 lb andouille sausage diced
- 1/4 tsp cajun seasoning
- 1/4 tsp cayenne pepper
- 3 Tbsp butter
- 3 Tbsp flour
- 1 3/4 cup milk
- 3/4 cup evaporated milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded smoked gouda cheese
- 16 ounces of penne pasta
Instructions
- Cook pasta according to package directions, removing from heat and draining 2 minutes short of the stated time for al dente pasta.
- Heat oil over medium heat. Add sausage and cook until browned. Remove from pan and set aside. Add onion and green pepper to the pan and saute for about 5 minutes or until the vegetables begin to soften. Set aside.
- In a separate heavy bottomed pot, melt butter over medium heat. Add flour and stir until fully combined.
- Whisk in a small amount of milk at a time, letting the roux {fancy word for butter + flour} soak up the milk before adding more. Once combined, bring to a boil and whisk for 2 minutes. Whisk in evaporated milk.
- Add cheese, in small batches, into the sauce letting the cheese fully melt before adding more. Stir in sausage and vegetables. Then, add pasta and stir well. Cook for an additional two minutes. Serve with a sprinkle of cayenne pepper if desired.
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