Cajun Macaroni and Cheese

You’ll Need:

salt
12 oz. wagon wheel pasta
2 tbsp. extra virgin olive oil
6 oz. andouille sausage, diced
2 bunches scallions, thinly sliced
1 bell pepper, (red or green), chopped
1 tbsp. Cajun spice blend
2 tbsp. flour
2 c. whole milk
8 oz. sharp cheddar cheese, cut into small cubes

 

How To:

Bring a pot of salted water to boil. Add pasta and cook to al dente, about 1 minute less than the label directs. Reserve 1 cup cooking water, drain the rest. Set pasta in pot aside.

Combine olive oil and sausage in a large skillet over high heat and cook, stirring until the sausage until brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft. Add the Cajun spice and flour and cook, stirring, 2 minutes more. Add to the pasta. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.

Add cheese and reserved cooking water.  Reduce heat to medium low and cook, coating the pasta in the sauce and melting the cheese, about 1 minute.

Makes: 6 servings
Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 30 minutes
Calories: 510

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