This creamy cajun mac and cheese is spiked with cajun seasoning and loaded with smoky bites of andouille sausage throughout. If you love a deliciously creamy mac
inspiresd By :womansday.com
6 tablespoons (about 1 1/2-oz.) all-purpose flour
2 1/2 teaspoons kosher salt, divided
1 (16-oz.) package large elbow pasta
1/2 tablespoon canola oil
1/2 (16-oz.) package andouille sausage, chopped
1/2 cup chopped yellow onion (from 1 small onion)
4 cups whole milk
2 teaspoons Cajun seasoning (such as Slap Ya Mama)
1/2 cup chopped red bell pepper (from 1 small bell pepper)
6 tablespoons (3 oz.) salted butter
1 teaspoon minced garlic (1 medium garlic clove)
1 (8-oz.) block medium Cheddar cheese, shredded (about 2 cups)
4 quarts water
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1 (8-oz.) block pepper Jack cheese, shredded (about 2 cups)
One, Preheat oven to 400°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high. Add pasta; cook 8 minutes. Drain and set aside.
Two, Heat oil in a 12-inch cast-iron skillet over medium-high; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate; wipe skillet clean.
Three, Melt butter in skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 14 to 16 minutes. Continue to cook, whisking constantly, 5 minutes. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat. Gently stir in cooked pasta and sausage mixture.
Four, Transfer to preheated oven with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes.