Description
A flavorful Cajun Mac and Cheese combining creamy cheddar cheese sauce with spicy andouille sausage and sautéed red peppers, baked to golden perfection with a smoky paprika topping. This hearty dish brings a bold twist to classic comfort food with Cajun seasoning.
Ingredients
Scale
Pasta and Sausage
- 2 and 1/2 cups uncooked elbow noodle pasta
- 6 andouille sausages, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
Cheese Sauce
- 2 (8 oz) blocks white Cheddar cheese, grated (about 4 cups)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 and 1/2 cups milk
- 1/4 teaspoon salt
- 1 tablespoon Cajun seasoning
- Smoked paprika for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow noodles and cook according to package instructions until al dente. Drain and set aside.
- Sauté Peppers and Sausage: While the pasta cooks, heat olive oil in a skillet over medium heat. Add diced red pepper and andouille sausage pieces. Sauté until the peppers soften and sausage is browned, about 5-7 minutes. Remove from heat.
- Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and salt to form a roux, cooking for about 1-2 minutes until bubbly but not browned. Gradually whisk in milk to avoid lumps, continuing to cook and stir until the sauce thickens, about 5 minutes. Remove from heat and stir in 4 cups of grated white cheddar cheese and Cajun seasoning until smooth and creamy.
- Combine Ingredients: In a large bowl or the pot used for pasta, mix cooked noodles, sautéed peppers, and sausage with the cheese sauce until everything is fully coated.
- Bake the Mac and Cheese: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Sprinkle extra grated cheddar cheese on top and dust with smoked paprika. Bake uncovered for 20-25 minutes until the top is golden and bubbly.
- Serve: Remove from oven and let rest for a few minutes. Serve warm and enjoy the spicy, creamy Cajun mac and cheese.
Notes
- Use freshly grated cheese for best melting and flavor.
- The andouille sausage adds authentic Cajun flavor, but you can substitute with smoked sausage or kielbasa if needed.
- Adjust Cajun seasoning to taste for more or less heat.
- Leftovers can be refrigerated for 3 days and reheated in the oven or microwave.
- For a gluten-free version, use gluten-free flour or cornstarch as a roux substitute and gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
