Cajun Inspired Mac and Cheese |

If you are a fan of Cajun and Louisiana food, then you have probably heard of Gumbo, one of the most popular foods from Louisiana. What is Gumbo made of? It is made of a mixture of meats, vegetables, and spices. The most popular meat in Cajun cooking is chicken, and the most popular vegetables are okra and shrimp. Gumbo also uses a lot of spices like garlic, onion, and bell pepper. There are also many different ways that Gumbo can be served. You can serve it with rice, spoon it over a pile of white rice, or use it as a dip for fried oysters.

On a recent trip to New Orleans I had the opportunity to eat at some of the area’s most popular restaurants. Truth be told I wasn’t expecting much from the food I was served, since I’m from the Midwest and not really a big fan of Cajun cuisine. However I was pleasantly surprised with the food I was served. As I write this I’m looking over my pictures of the different dishes that I had at these restaurants and I’m thinking about the recipes that I had at home. It’s a nice thought, but one that I’m going to have to put on the shelf for now.

I’ve been having some cravings for mac and cheese lately. I’ve been craving it so bad that I’ve been eating it three times a day! I feel like I’m in a mac and cheese rut and craving it more and more. So I’ve been brainstorming ways to spice up my mac and cheese recipes. I’ve tried adding different types of cheeses, spices, herbs, and veggies to my mac and cheese and nothing seems to be right. I want something with a little more spice and a lot less cheese.

 

Although I like southern cuisine, I have always resided in the northern part of the United States. When I went to New Orleans, I fell in love with the food’s flavor and spirit. In some ways, I cook in the same manner, but with foods that have their origins in colder climates. As a result, this Cajun Inspired Mac & Cheese recipe is a fusion of the foods I like cooking and eating.

Sliced andouille sausage, diced peppers, and properly cooked pasta are mixed into a cheese sauce with a combination of cajun spices in this version of macaroni and cheese.

If you like this recipe, you may also like my Ham Mac and Cheese, Turkey Pot Pie Mac and Cheese, or even my traditional Homemade Mac and Cheese.

What kind of cheese should I use?

I like a creamy mac and cheese, but Velveeta is not one of my favorites. Instead, for this Macaroni and Cheese in Cajun Style, I use a combination of shredded cheeses to get the ideal flavor and creaminess.

I purchase whole blocks of cheese and shred it by hand. Because pre-shredded cheese has chemicals to avoid clumping, those additives also prevent it from melting together smoothly, this enables for a smoother cheese sauce.

I used a combination of sharp cheddar and cheddar jack cheese in this recipe. Other hard or melty cheeses can work in this recipe as well.

What seasonings should I use?

The spicy andouille sausage, fresh chopped bell pepper, and a lot of spice give this a cajun flavor. I used a combination of ground yellow mustard, paprika, and a generous amount of old bay seasoning. You’ll get a little kick from it, but not enough to overwhelm the macaroni and cheese.

Another excellent alternative is to add shrimp or other kinds of shellfish to the mix (I would have, but my partner is allergic and would have been upset if he couldn’t eat this). To avoid overcooking, prepare the fish separately and incorporate it into the mixture only before serving.

How to make baked macaroni and cheese

If you want to turn this into a baked mac and cheese, mix all of the ingredients and sauce in a 9X13 baking dish. Additional cheese and buttered panko bread crumbs may be sprinkled on top. Bake for 20 minutes at 375 degrees, or until the bread crumbs are brown and the cheese is bubbling around the edges.

Required Ingredients

• Andouille Sausage, 1 pound
• 1 diced red bell pepper
• 1 diced green bell pepper
• 1 pound pasta (dried) 
• ½ Cup Butter
• ¼ Cup Flour
• ½ Cup Milk

• 2 c. half-and-half
• 2 CUP CHEDDAR CHEESE, SHREDDED
• 1 cup shredded Cheddar cheese Cheese, Jack
• Salt
• Pepper
• 2 tablespoons Old Bay seasoning
• 1 tsp Mustard (Ground)

Needed Equipment

• Knife of a Chef
• Board for cutting
• Spoon Made of Wood
• Pan de Sauté
• Whisk

Storage Suggestions

Refrigerate for up to four days in an airtight container. Warm in the microwave or on the stovetop until well heated.

Freezer: Keep in an airtight container in the freezer for up to 2 months. Defrost in the microwave until warmed through to reheat.

 

Cajun Mac and Cheese

 

Michelle Boulé is a French actress.

 

Cajun Mac & Cheese is a great way to boost your mac and cheese game. It’s great with andouille sausage, bell pepper, and a dash of spice.

 

4.86 out of 7 possible points

 

Recipes to Pin

 

 

 

Time to Prepare: 10 minutes

Time to cook: 40 minutes

50 minutes total

 

 

 

Course Description:

American cuisine

 

 

6 servings

calorie count: 954 kcal

Equipment

 

 

Spoon Made of Wood

 

Knife of a Chef

 

Board for cutting

 

Saute Pan

Ingredients

 

 

StandardMetric in the United States

 

1x2x3x

• Andouille Sausage, 1 pound
• 1 diced red bell pepper
• 1 diced green bell pepper
• 1 pound of dried pasta elbows or cavatappi
• 12 GALLON BUTTER
• a quarter cup of flour
• 12 CUP OF MILK
• 2 CUP HALFTIME AND HALFTIME
• 2 CUP CHEDDAR CHEESE, SHREDDED
• 1 c. shredded Cheddar cheese Cheese, Jack
• Salt
• Pepper
• 2 tablespoons Old Bay seasoning
• 1 tsp Mustard (Ground)

 

Instructions

 

 

• Sausage should be cooked thoroughly on a nonstick skillet. Set aside the slices.

• Cook pasta according to package directions until it is al dente. Remove from the equation.

• Melt butter in a big saucepan or dutch oven over medium heat. Stir in the flour until it is completely mixed. Cook until the flour is completely cooked and the roux has a nutty fragrance.

• Slowly pour the milk into the roux mixture, whisking constantly until it is smooth and well combined. Toss in the half-and-half.

• Stir in the cheese until it is completely absorbed. Allow to cook for a few minutes until the sauce thickens.

• Season to taste with spices and salt and pepper.

• Toss in the spaghetti, sausage, and bell pepper with the sauce mixture and season to taste. Serve and have fun!

Nutrition

 

calorie count: 954 kcal 63g carbohydrate 37 g protein 60 g fat 30g Saturated Fat 175 milligrams of cholesterol 1093mg sodium 636 mg potassium 3 g of fiber 4 g sugar 1905 IU Vitamin A 42.5 mg vitamin C 416 mg calcium 2.7 milligrams of iron

 

 

 

Cajun mac and cheese is a keyword that may be used to describe a dish.

 

 

When my family and I are planning our menu for the week, I like to keep a few things in mind. And one of those important things is the need for comfort food. Sometimes we want something with a lot of flavor, and other times I want to keep things simple. But, whatever we decide to make, we always make sure it’s full of flavor.. Read more about what cheese goes with cajun food and let us know what you think.

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