White Cheddar Cajun Mac and Cheese is a spicy and zesty mac and cheese dish. Seasoning with Cajun seasoning, andouille sausage, and red peppers, this is a robust comfort food that will leave you wanting seconds and thirds!
3 cups uncooked elbow noodle pasta
12oz package of andouille sausage (6 sausage links), diced
1 red pepper, diced
1 tablespoon olive oil
2 8oz blocks of white Cheddar cheese, shredded
2 tablespoons butter
1 tablespoon all-purpose flour
1 and 1/2 cups milk
1/4 teaspoon salt (you can add more if you’d like, but the Cajun seasoning has some salt in it too)
1 tablespoon Cajun seasoning
1. Bring a large pot of salted water to boil, cook the elbow noodles according to package directions. In a large pan, heat the 1 tablespoons of olive oil of medium-high heat. Add the red peppers and and andouille and cook for 10-15 minutes until browned. Using a slatted spoon, remove the peppers and sausage and place in a bowl. Wipe the pan clean. At this time, preheat your oven to 350.
2. In the same pan, over medium heat melt the 2 tablespoons of butter, then stir in the flour and salt. Slowly stir in the milk, and cook until smooth and slightly thickened. Lower heat to low, then pour in 4 cups of the shredded cheese. Whisk until the cheese has completely melted, then stir in the Cajun seasoning.
4. Place the cooked and drained elbow noodles in your baking dish. Then, pour in the red peppers and sausage and stir to disperse these throughout the pasta. Next, pour the cheese sauce over top. Stir together to make sure all noodles are coated, even the noodles on the edges of the dish. Lastly, top with the shredded cheese. Bake for 20 minutes, then place under the broiler for 5 minutes until the cheese is browned.