CAJUN MAC AND CHEESE RECIPE
Cheesy and spicy with green onions and bell peppers, this Louisiana cajun mac and cheese with andouille sausage and shrimp is like an explosion of flavors in your mouth.
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Servings: 6
Ingredients
- 1 lb cavatappi or other short-cut pasta (I used elbow pasta)
- 1 tbsp extra virgin olive oil
- 2 red bell peppers, diced
- ½ white onion, diced
- Salt
- freshly ground pepper
- 2 garlic cloves, minced
- 1 lb andouille sausage, sliced
- ½ lb peeled and deveined medium shrimp, tails removed
- ¼ c sliced green onions
- 1 tbsp cajun seasoning
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 2 c milk
- 1 ¼ c shredded Cheddar
- 1 ¼ c shredded Monterey Jack cheese
- ¼ c panko bread crumbs
- 2 tbsp melted butter
Instructions
- Cook pasta according to package directions until al dente
- While pasta is cooking, heat oil in a large skillet and saute onions and bell peppers until tender
- Add garlic and sliced andouille sausage and cook for two more minutes
- Stir in the sliced green onions and shrimp and cook them for two minutes on each side
- Take the skillet off the heat and transfer the mixture to a plate. To make the cheese sauce, melt 2 tbsp butter in a skillet or small saucepan and add the flour. Cook until golden
- Add the milk and simmer for 2-3 minutes until thickened, then add 1 cup each Cheddar and Monterey Jack and one tbsp cajun seasoning. Stir until melted.
- Mix cheese sauce, pasta and sausage mix together and pour into a 9x13 inch casserole dish
- In a small bowl, mix together panko breadcrumbs, 2 tbsp melted butter, remaining sliced green onions, and a pinch of salt
- Sprinkle bread crumb mixture evenly over mac and cheese and bake in a preheated 350F for 15 minutes