Cajun Mac and Cheese

Course Main Course, Side Dish

Cuisine American, Southern

Keyword cajun-mac-and-cheese, macaroni-and-cheese-recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 589kcal

Ingredients

1 lb box jumbo elbow macaroni
2 cups shredded sharp cheddar cheese shredded
2 cups shredded pepper jack cheese shredded
1 16 oz package andouille sausage chopped
1 medium yellow onion diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced celery
1 Tbsp olive oil
2 large garlic cloves minced
6 Tbsp salted butter
6 Tbsp all purpose flour
4 cups whole milk
1 Tbsp creole mustard
1 Tbsp Cajun or Creole seasoning i.e. Zatarain's, Tony Chachere's or Slap Ya Mama
1 tsp seasoned salt
1 bunch sliced green onions for garnishing
hot sauce for serving

Instructions

Preheat oven to 350°F. Spray a 13x9-inch casserole dish with cooking spray.
Pasta: Cook the macaroni in a large pot of salted water per the directions on the package until al dente. Drain and set aside.
Make the Cheese Blend: Toss together the cheddar cheese and pepper jack cheese. Reserve 3 cups for the sauce and one cup for the topping.
Cook Sausage and Vegetables: Heat oil in a large 12-inch skillet over medium-high heat. To the pan add the andouille sausage, onion, green bell pepper, red bell pepper and celery. Cook, stirring often, until the sausage has begun to brown and the onion, peppers and celery are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate. Use paper towels to wipe skillet clean.
Make the Roux: Melt butter in skillet over medium heat. Whisk in flour, and cook, whisking constantly for 2 minutes. Gradually whisk in the milk. Increase heat to medium-high and bringing to a gentle boil. Immediately lower the heat and let gently bubble on low heat for 5 minutes to thicken.
To the roux add Creole mustard, Cajun seasoning and seasoned salt. Stir to combine, then add 3 cups shredded cheese stirring until melted and the sauce is smooth. Remove from heat. Gently stir in cooked pasta and sausage mixture.
Transfer the macaroni mixture to the prepared baking dish and sprinkle with the remaining one cup of cheese.
Bake until golden and bubbly, 35-40 minutes. Increase oven temperature to broil; broil until top is golden brown around, 3 to 5 minutes longer.
Let stand 5 minutes then serve immediately garnished with green onions.

Notes

Protein: Andouille sausage is classic in Cajun cooking. You could use chorizo or smoked chicken sausage, kielbasa or turkey sausage in its place.

Pasta: I really love using jumbo elbow macaroni for this dish, but you could use twisted macaroni, cavatappi or classic elbow macaroni, instead.

Cheese: You could make your own cheese blend using colby jack cheese, smoked gouda or monterey jack cheese for a little less spice. Again, you'll need four cups total.

Milk: You could use light cream or half and half in place of milk. You could also replace one cup of milk with heavy cream.

Nutrition