Cajun Mac and Cheese
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Cajun Mac and Cheese
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A creamy stovetop Cajun mac and cheese with sausage, veggies, and plenty of zesty seasoning!
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Ingredients
- 2 teaspoons vegetable oil
- 8 ounces Andouille sausage, chopped (sub with kielbasa or smoked sausage for a mild option)
- 1 medium sweet bell pepper, seeded and diced (about 1 cup total) (use red bell pepper, green bell pepper, or a combination of both)
- ½ cup yellow onion, diced
- 1 large clove garlic, minced or grated (about 1 teaspoon)
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons Cajun Seasoning
- ½ teaspoon kosher salt, plus more to taste
- 2 cups (8 ounces) grated sharp cheddar cheese
- 1 cup (4 ounces) diced or shredded Velveeta cheese (or sub with an additional 1 cup of grated cheddar cheese)
- 1 (16 ounce) package elbow macaroni, cooked according to package directions
- ground black pepper, to taste
Instructions
- 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.
Equipments used:
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
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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
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
85mg
(28%)
Sodium
799mg
(33%)
Potassium
496mg
(14%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1473IU
(29%)
Vitamin C
20mg
(22%)
Calcium
416mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 589 kcal
% 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.
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