Cajun Mac and Cheese |

I made this recipe last night and Rogers said it was one of the best things he’d ever eaten. He’s so sweet. I admit, it was pretty dang delicious.

I found it on Handle the Heat, my favorite food blog. She got it from March’s Food Network Magazine.

So here it is, from Tessa’s blog, but with my photos. I will note – I seemed to chop everything super fine (I always do), so when I made the sauce, the sausage, peppers and green onions really melted into the sauce. If you look at Tessa’s photo, the pieces of pepper and sausage are much bigger – so, take note when you chop based on your own tastes.

Also, I used whole wheat penne because I had it and it made me feel less guilty about this pretty cheesy, sinful dish.

Cajun Mac and Cheese

Cajun Mac & Cheese
Serves 4
From Food Network Magazine March 2012

Kosher salt
12 ounces pasta
2 tablespoons olive oil
6 ounces andouille sausage, diced
2 bunches green onions, sliced
1 red bell pepper, chopped
1 tablespoon Cajun spice blend
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, grated

These two make cooking fun and challenging. And they both LOVE cheese – Callie more than Rogers.

Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.

In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes.

Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.

Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Reduce heat to medium low and cook for 1 minute.