Cajun Mac and Cheese
This creamy cajun mac and cheese is spiked with cajun seasoning and loaded with smoky bites of andouille sausage throughout.
- 16 ounces cavatappi pasta
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar 8oz
- 1 ½ cups shredded pepper jack 6 oz
- 4 ounces cream cheese
- 2 teaspoons cajun seasoning
- 1 pound andouille sausage (sliced)
Boil water in a large pot and cook pasta according to package instructions. Drain from water and set aside.
While noodles boil, add sausage to a medium sized pot set over medium heat and sear sausage slices until browned and cooked through. Remove from pot and set aside.
Reduce the heat to medium-low and add butter. Once melted sprinkling flour on top of butter and whisk to combine. Continue whisking to prevent the flour from burning. Cook for approximately 3 minutes to remove the raw taste from flour, while continuing to whisk.
Slowly add milk and cream into the mixture of flour and butter, adding a few splashes at a time. To prevent lumps in the sauce, ensure you fully mix in the liquid before adding more.
Once all liquid has been added, melt cheeses into the sauce, working in batches. Add cajun seasoning, andouille sausage, and noodles. Stir to combine then serve.
Calories: 887kcal | Carbohydrates: 52g | Protein: 35g | Fat: 60g | Saturated Fat: 32g | Cholesterol: 185mg | Sodium: 976mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1754IU | Vitamin C: 1mg | Calcium: 480mg | Iron: 2mg