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Cajun Mac and Cheese with Andouille Sausage

Creamy, cheesy mac and cheese with smoky Andouille sausage and a spicy Cajun kick — southern comfort in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Cajun, Southern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz elbow macaroni or cavatappi
  • 1 tbsp olive oil
  • 12 oz Andouille sausage sliced into rounds
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp Cajun seasoning plus extra to taste
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Saucepan
  • Whisk
  • Colander

Method
 

  1. Cook macaroni in salted water until al dente. Drain and set aside.
  2. Sear Andouille sausage in olive oil until browned; remove and set aside.
  3. Melt butter, whisk in flour, and cook for 1–2 minutes to make a roux.
  4. Gradually whisk in milk and cream until thickened.
  5. Stir in Cajun seasoning, garlic powder, paprika, salt, and pepper.
  6. Add cheeses and stir until melted into a smooth sauce.
  7. Add pasta and sausage to sauce, stir to coat evenly.
  8. Garnish with parsley and serve hot.

Notes

Add shrimp or bell peppers for variety. Reheat with a splash of milk to keep creamy.