Cajun Mac and Cheese
With andouille sausage, bacon, and tons of flavor, this deliciously loaded mac and cheese recipe delivers just the right Cajun kick.
Ingredients
- 7 oz andouille sausage diced
- ½ lb bacon cooked and crumbled
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 ½ cups milk
- 2 tsp Dijon mustard
- 1 tsp Cajun or Creole seasoning blend of choice
- ½ tsp garlic powder
- 1 cup shredded mozzarella cheese
- 2 cups shredded sharp cheddar cheese divided
- 1 Tbsp dried minced onion
- ¼ cup sun-dried tomato in oil drained and chopped
- 1 small green bell pepper seeded and diced fine
- 8 oz elbows macaroni pasta uncooked
- ½ cup fried onions crumbled
- garnish: chopped flat-leaf parsley, crushed red pepper flakes (optional)
Instructions
Assemble the ingredients
- Heat oven to 350°F.
- Assemble all of the listed ingredients together.
- Bring a pot of water to a boil.
- In a medium skillet, saute the sausage until nicely browned.
Make the Cajun cheese sauce
- Heat the flour and butter to a medium saucepan over medium-high heat, until smooth and bubbly. Reduce heat to medium, and cook 2 minutes, stirring often.
- To the flour-butter roux, slowly whisk in the milk. Heat over medium-high heat, stirring constantly, just until the mixture is warm and starting to give off a little steam. Reduce heat to low.
- Whisk in the Dijon mustard, Cajun seasoning, garlic powder, and minced onion. Stir in the mozzarella cheese and 1-1/2 cups of the cheddar cheese (reserve 1/2 cup for the topping).
- Cook over low heat, stirring constantly, until the cheeses are melted.
- Remove from the heat. Add the bell pepper, sun-dried tomato, andouille sausage, and bacon.
Cook the pasta
- Cook the macaroni elbow in the boiling water to al dente according to package directions. Note that this can be done while making the cheese sauce.
- Drain and add to the cheese sauce.
Assemble the casserole and bake
- Pour the cheese sauce and macaroni mixture into a 13x9 bake dish.
- In a small bowl, combine the crumbled fried onions and remaining cheddar cheese. Sprinkle over the casserole.
- Bake at 350°F for 15-20 minutes or until heated through, lightly browned on top, and bubbly.
- Garnish, if desired, and serve.
Notes
This recipe can be made in advance. Simply heat in a low temperature oven until just heated through, or heat individual portions in the microwave.
As written, this recipe has a little kick but is not spicy. To add more spice, top with red pepper flakes for desired heat. I do not recommend adding more Cajun seasoning as most blends contain salt.
Nutrition
Calories: 530kcal (27%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!