Cajun Mac and Cheese

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A creamy stovetop Cajun mac and cheese with sausage, veggies, and plenty of zesty seasoning!

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 8 people

Calories: 589 kcal

Course: Dinner

Cuisine: American, Cajun

Ingredients

2 teaspoons vegetable oil
8 ounces andouille sausage chopped (sub with kielbasa or smoked sausage for a mild option
1 medium bell pepper seeded and diced (about 1 cup total) (use red bell pepper, green bell pepper, or a combination of both, sweet
½ cup yellow onion diced
1 large garlic minced or grated (about 1 teaspoon, clove
¼ cup butter salted
¼ cup all-purpose flour
3 cups milk whole
2 teaspoons Cajun seasoning
½ teaspoon kosher salt plus more to taste
2 cups cheddar cheese 8 ounces, grated, sharp
1 cup Velveeta cheese or sub with an additional 1 cup of grated cheddar cheese, 4 ounces, diced or shredded
1 (16 ounce) elbow macaroni cooked according to package directions, package
ground black pepper to taste

Instructions

Cup of Yum

In a 6- or 7-quart cast iron Dutch oven (or other large, heavy pot), heat oil over medium-high heat. Add the sausage, bell pepper, and onion. Cook, stirring, until the sausage browns and the vegetables soften, about 7-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Transfer the sausage and vegetables to a plate; wipe the pot clean.
In the same pot, melt the butter over medium heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Whisk in the milk, Cajun seasoning, and salt. Bring to a boil over medium-high heat, whisking constantly. Continue whisking until thickened, about 2 minutes. Turn off the heat and stir in the cheese until melted and completely smooth.
Add the cooked pasta, sausage, and vegetables to the cheese sauce and stir until combined. Taste and season with additional salt, pepper, or Cajun seasoning if necessary.

Notes

To cut down on the prep time, I like to get the pasta boiling while I prepare the rest of the ingredients (such as grating the cheese). Then, as the pasta finishes cooking, you can whisk together the cheese sauce simultaneously. This way the pasta isn't sitting around getting cold while you prepare the sauce, and everything comes together quickly at the end.
Use a block of cheddar cheese that you grate by hand, rather than the pre-shredded cheese in a packet. Those packaged shredded cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly.
Salt the water before boiling your pasta. This is your chance to season the noodles for a flavorful dish!
Remove the pot from the heat before adding the cheese (or keep the flame very low) so that the sauce stays creamy and smooth. When cheese gets too hot, it separates and gives the sauce a grainy texture.
If you like a crunchy topping on your mac and cheese, sprinkle the finished dish with buttered panko bread crumbs, cracker crumbs, or crushed potato chips. You can even put the Dutch oven under the broiler for a minute or two to toast the topping. Just keep a close eye on it so that it doesn't burn.

Nutrition Information

Serving 1/8 of the recipe Calories 589kcal (29%) Carbohydrates 55g (18%) Protein 26g (52%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Trans Fat 0.3g (15%) Cholesterol 85mg (28%) Sodium 799mg (33%) Potassium 496mg (11%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1473IU (29%) Vitamin C 20mg (22%) Calcium 416mg (42%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 589

% Daily Value*

Serving	1/8 of the recipe
Calories	589kcal	29%
Carbohydrates	55g	18%
Protein	26g	52%
Fat	30g	46%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.3g	15%
Cholesterol	85mg	28%
Sodium	799mg	33%
Potassium	496mg	11%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	1473IU	29%
Vitamin C	20mg	22%
Calcium	416mg	42%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.