Andouille Sausage Cajun Mac
A smoky and spicy twist featuring sliced andouille and blackened seasoning.
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Ingredients
- 1 pound Elbow macaroni
- 12 ounces Andouille sausage, sliced into rounds
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 3 cups Whole milk
- 3 cups Sharp cheddar cheese, shredded
- 1 1/2 tablespoons Cajun or Blackened seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 cup Diced green bell pepper(optional)
Instructions
- 1
Boil a large pot of salted water and cook the macaroni until al dente, then drain and set aside.
- 2
In a large skillet or Dutch oven, brown the sliced andouille sausage over medium-high heat until crispy on the edges.
- 3
Remove the sausage from the pan, leaving the rendered fat, and melt the butter in the same pan.
- 4
Whisk in the flour and cook for 1-2 minutes to create a light roux, ensuring there are no lumps.
- 5
Gradually pour in the milk while whisking constantly until the sauce thickens and begins to bubble.
- 6
Stir in the Cajun seasoning, smoked paprika, and garlic powder, then reduce heat to low.
- 7
Add the shredded cheese one cup at a time, stirring until the sauce is completely smooth and creamy.
- 8
Fold the cooked macaroni and browned sausage back into the cheese sauce until well coated and serve hot.
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