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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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Course: Dinner, Pasta, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6


  • 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


  • 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
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