Description
Cajun Mac Cheese with Andouille Sausage is a lavish experience that elicits a symphony of flavors…
Ingredients
Scale
- 400 g (14 oz) elbow macaroni
- 300 g (10 oz) Andouille sausage, sliced into 1/4-inch rounds
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 720 ml (3 cups) whole milk
- 200 g (7 oz) sharp cheddar cheese, shredded
- 100 g (3.5 oz) Monterey Jack cheese, shredded
- 60 g (2 oz) smoked Gouda cheese, shredded
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 60 g (1/2 cup) panko breadcrumbs
- 30 g (1/4 cup) grated Parmesan cheese
- 1 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Start by preheating your oven to 200°C (400°F) and grease a large baking dish…
- Bring a large pot of salted water to a rolling boil, and add the elbow macaroni…
- In a large skillet over medium heat, add the sliced Andouille sausage…
- With the same skillet, melt 3 tablespoons of unsalted butter over medium heat…
- Once the cheese is luscious and smooth, stir in Dijon mustard, garlic powder…
- Next, add the cooked macaroni and browned Andouille sausage to the cheese sauce…
- In a separate small bowl, combine panko breadcrumbs, grated Parmesan cheese…
- Place the assembled dish in your preheated oven and bake for 18–20 minutes…
Notes
This dish can be made ahead of time and simply reheated, making it perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 25 g