Cajun Mac & Cheese

26 Mar

Generally, when I get a craving for mac & cheese I go for baked. I came across a recipe in the Food Network Magazine for a stove top version that got my attention. I modified the recipe a bit and it is delicious, but I must stress this is hot & spicy! To tone it down, lessen the amount of Cajun seasoning and/or use a less spicy type of sausage.

Time: 30 minutes             Serves: 4


  • 12 oz. Conchiglie (shells) pasta – elbows ororecchiette work too
  • 2 tbsp olive oil
  • 6 oz. andouille susage, diced (I used Trader Joe’s chicken variety)
  • 2+ green onions, thinly sliced to equal about 1/2 cup
  • 2+ celery stalks, diced to equal about 3/4 cup
  • 1 tbsp cajun seasoning blend
  • 2 tbsp AP flour
  • 2 cups milk
  • 8 oz sharp cheddar cheese, cut into small cubes (I used Tillamook)

How to make it

  • Bring a pot of salted water to boil. Add pasta and cook until al dente. Reserve 1 cup cooking water and drain pasta.
  • Meanwhile, add olive oil to large skillet or medium saucepan – large enough to house all ingredients eventually – over medium-high heat. Add sausage and cook, stirring occasionally, until it begins to brown.
  • Add celery and cook, stirring occasionally for 2-3 minutes. Add scallions and cook an additional minute.
  • Add Cajun seasoning and flour. Cook, stirring, for 2 more minutes. Gradually whisk in the milk and continue to whisk until sauce is smooth and begins to thicken, about 5 minutes.
  • Add pasta and cheese and some cooking water, about 1/4 cup at a time until desired consistency is met. I used 1/2 cup.

One Response to “Cajun Mac & Cheese”


  1. Baked Havarti Cavatappi with Mushrooms & Spinach « detroittokyo - June 22, 2012

    […] mixed it up a bit from time to time with variations like Port Wine Cheddar Mac & Cheese and   Cajun Mac & Cheese. This time around I used one of my absolute favorite cheeses at the moment, Herb & Spice […]

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