Cajun Mac and Cheese

We're big Mac and Cheese fans in this house. Soft pasta, ooey gooey cheese, what's not to love? We are always on the lookout for new ways to spice up a favorite recipe. We came across this recipe by Rachel Ray and decided it was worth a try.

We omitted the scallions (Adam won't go anywhere near a recipe if it has anything resembling an onion in it) and did not miss them at all. We also used Buffalo Chicken Sausage instead of Andouille for a nice tangy compliment to the creaminess of the sauce. Finally, we used rigatoni in place of wagon wheel pasta as we felt it would hold the cheese better. Other than that only a few small tweaks:

Cajun Mac and Cheese

WHAT YOU WILL NEED:

• 12oz  rigatoni
• 2 Tb olive oil
• 12 ounces buffalo chicken sausage diced
• 1 bell pepper chopped
• 1 Tb cajun spice blend
• 1/4 tsp red pepper flakes
• 2 Tb flour
• 1 cup milk
• 1 cup heavy cream
• 8 oz. cheddar diced 

First, cook your pasta according to the directions on the box, reserving one cup of the cooking water.  Next, dice your sausage:

and your bell pepper.

Heat the olive oil in a large pan over high. Add your sausage and cook for two minutes until lightly browned.

Stir in the diced bell peppers

 and cook until slightly soft.

 Next, add the cajun spice blend, red pepper flakes, and flour.

Stir to combine and cook for two minutes.

Gradually whisk in the milk and heavy cream. 

Cook until your sauce is thick and smooth.

Add in the cooked pasta, diced cheese, and reserved cooking water.

Toss until  the cheese is melted and evenly mixed.

And there you have it: Cajun Mac and Cheese:

Spicy and creamy and a nice update to every day mac and cheese. Definitely a recipe we will be using again and again.

Cajun Mac and Cheese

12oz  rigatoni
2 Tb olive oil
12 ounces buffalo chicken sausage diced
1 bell pepper chopped
1 Tb cajun spice blend
1/4 tsp red pepper flakes
2 Tb flour
1 cup milk
1 cup heavy cream
8 oz. cheddar diced

 

Cook the pasta according to the directions, reserving 1 cup of water. Dice the sausage and the bell pepper. Heat the oil in a large skillet over medium heat. Add the sausage and cook for two minutes until lightly browned. Stir in the bell pepper, and cook until soft. Next, add the cajun seasoning, red pepper flake, and flour. Stir until combined and cook for two minutes. Gradually add in the milk and heavy cream, stiring constantly.  Gradually stir in the milk and heavy cream. Cook until the sauce is thick and smooth. Next, add in the diced cheese, reserved cooking water and cooked pasta. Toss until the cheese is melted and evenly mixed. 

-Bee