Cajun Mac and Cheese
Cajun Mac and Cheese is pasta with andouille, onion, and red bell pepper coated in a spicy Cajun sauce with sharp cheddar and mozzarella cheese. It is a comforting dish bursting with flavors in every bite!
Servings: 8 people
Calories: 661kcal
Ingredients
- 16 ounces cavatappi pasta
- 1 ring (13.9 ounces) andouille, sliced on the diagonal into ¼-inch slices
- 1 large yellow onion, diced
- 1 small red bell pepper, seeded, diced
- 1 teaspoon garlic, minced
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 3 cups (735 g) whole milk, room temperature
- 1 tablespoon Cajun seasoning
- 1 cup (113 g) sharp cheddar cheese, freshly grated
- ½ cup (56.5 g) mozzarella cheese, freshly grated
- parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Reserve 1 cup of pasta water, draining the rest. Set aside.
- To a large Dutch oven (13-quart) or heavy bottom pot over medium heat, add andouille sausage. Cook until browned, 7-9 minutes, stirring frequently.
- Once done, remove the andouille from the pot. Set aside.
- To the pot, add onion and pepper. Cook until softened, about 3-5 minutes, stirring occasionally. Add the minced garlic and cook for one more minute. Remove from the pot. Set aside with the andouille.
- In the pot, melt the butter, and stir, scraping up the browned bits in the pan. Add the flour and whisk constantly for 1-2 minutes.
- Gradually pour in the milk, whisking constantly for 3-5 minutes, or until the mixture is thickened.
- Add Cajun seasoning. Stir to combine.
- Remove from heat. Add both cheeses and ½ cup of reserved pasta water. Stir to melt the cheese.
- Add the cooked pasta, andouille, and cooked vegetables. Stir to combine. Add more pasta water, as needed, to reach your desired consistency.
- Serve immediately, garnished with chopped parsley.
Nutrition
Serving: 1portion | Calories: 661kcal