Cajun Macaroni and Cheese
  • 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
  • ¼ tsp cajun seasoning
  • ¼ tsp cayenne pepper
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1¾ cup milk
  • ¾ cup evaporated milk
  • 1 cup shredded cheddar cheese
  • ½ cup shredded smoked gouda cheese
  • 16 ounces of penne pasta
  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.
Recipe by My Suburban Kitchen at