Cajun Mac & Cheese
The presidential election of 2016 was ugly and traumatizing. Election day was going to be tough regardless of the outcome. Half of the country was going to be devastated. I decided the evening required some good ole American comfort food to sooth my raw nerves as I waited to hear the final results. This Cajun Mac & Cheese hit the spot! Since it is a bit time consuming, it probably isn't something you are going to make on a busy weeknight but is most definitely worth the effort. It makes a ton, so it's great for a family dinner or lots of yummy leftovers. You wouldn't call this recipe "diet" food either. However, it does have most of the major food groups, dairy, protein, grains, and vegetables, so there is that at least!
Ingredients
1 3/4 sticks of unsalted butter
1 green bell pepper diced
1 red bell pepper diced
1/2 sweet yellow onion diced
3-4 large cloves of garlic minced
1 lb. andouille sausage sliced on a diaginal
8 cups shredded sharp cheddar cheese
1 cup grated pecorino romano cheese
2 cups panko bread crumbs
6 tablespoons all purpose flour
5 cups whole milk
2 teaspoons dry yellow mustard
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb elbow macaroni pasta
1 cup reserved pasta water
Green onions
1 green bell pepper diced
1 red bell pepper diced
1/2 sweet yellow onion diced
3-4 large cloves of garlic minced
1 lb. andouille sausage sliced on a diaginal
8 cups shredded sharp cheddar cheese
1 cup grated pecorino romano cheese
2 cups panko bread crumbs
6 tablespoons all purpose flour
5 cups whole milk
2 teaspoons dry yellow mustard
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb elbow macaroni pasta
1 cup reserved pasta water
Green onions
Directions
Place the rack in the middle of the oven and preheat to 400 degrees.
Grease a 13 x 9 glass baking dish and 1 1/2 quart glass baking dish. Like I said, it makes enough to feed an army.
In a large pot, melt 2 tablespoons of butter on medium heat. Once your butter is nice and bubbly add your red and green bell peppers. Saute for about 3 minutes and then add in the diced onion. Continue to cook for another 5 minutes, until your onions are almost translucent, then put in the minced garlic. Cook for 1 minute before adding your andouille sausage and cook for about 5 minutes, stirring occasionally. Pour your meat and veggie mixture into a bowl and set to the side.
For the topping, melt 1/2 stick of butter in a medium glass bowl. Then stir in your bread crumbs, 2 cups of shredded cheddar, and 1/2 cup of grated pecorino romano. Set this to the side as well.
In a separate large pot, fill with water, add salt and put on high heat to boil, It will take a while, so you can start working on the cheese sauce.
For the cheese sauce use the same pot you used for your veggies and sausage. You don't need to wash it, leave the drippings in, add 1 stick of butter, and melt on medium-low heat. Once the butter is melted, add flour while continuously stirring. Cook the roux for about 3 minutes and then whisk in your milk in a slow stream. By adding your milk slowly, this will prevent clumping in your sauce and NOBODY likes a lumpy sauce. Bring your sauce to a boil constantly stirring, then reduce the heat, and let simmer for 3 minutes. Stir in the rest of your cheddar and pecorino cheeses until smooth. Stir in 2 teaspoons mustard, 1/2 teaspoon black pepper, 1/2 teaspoon of salt, and 2 teaspoons of Cajun seasoning. Remove the sauce from heat and cover with plastic wrap to prevent a film from forming.
Cook the macaroni according to the box directions until it is al dente. Before draining the water, reserve 1 cup of the cooking water. Then drain the pasta, put it back in the pot, and mix in your sausage and vegetables. Then remove the plastic wrap from the cheese, pour over the pasta, and stir in the cup of reserved pasta water. Once everything is well combined pour into your greased baking dishes. Make sure not to over fill either dish because it will bubble over in the oven if you do. Sprinkle the topping evenly over both dishes and place in the oven for 20-25 minutes, until golden brown and bubbly. Let stand for 5 minutes before serving. Serve into bowls and top with sliced green onions.
Grease a 13 x 9 glass baking dish and 1 1/2 quart glass baking dish. Like I said, it makes enough to feed an army.
In a large pot, melt 2 tablespoons of butter on medium heat. Once your butter is nice and bubbly add your red and green bell peppers. Saute for about 3 minutes and then add in the diced onion. Continue to cook for another 5 minutes, until your onions are almost translucent, then put in the minced garlic. Cook for 1 minute before adding your andouille sausage and cook for about 5 minutes, stirring occasionally. Pour your meat and veggie mixture into a bowl and set to the side.
For the topping, melt 1/2 stick of butter in a medium glass bowl. Then stir in your bread crumbs, 2 cups of shredded cheddar, and 1/2 cup of grated pecorino romano. Set this to the side as well.
In a separate large pot, fill with water, add salt and put on high heat to boil, It will take a while, so you can start working on the cheese sauce.
For the cheese sauce use the same pot you used for your veggies and sausage. You don't need to wash it, leave the drippings in, add 1 stick of butter, and melt on medium-low heat. Once the butter is melted, add flour while continuously stirring. Cook the roux for about 3 minutes and then whisk in your milk in a slow stream. By adding your milk slowly, this will prevent clumping in your sauce and NOBODY likes a lumpy sauce. Bring your sauce to a boil constantly stirring, then reduce the heat, and let simmer for 3 minutes. Stir in the rest of your cheddar and pecorino cheeses until smooth. Stir in 2 teaspoons mustard, 1/2 teaspoon black pepper, 1/2 teaspoon of salt, and 2 teaspoons of Cajun seasoning. Remove the sauce from heat and cover with plastic wrap to prevent a film from forming.
Cook the macaroni according to the box directions until it is al dente. Before draining the water, reserve 1 cup of the cooking water. Then drain the pasta, put it back in the pot, and mix in your sausage and vegetables. Then remove the plastic wrap from the cheese, pour over the pasta, and stir in the cup of reserved pasta water. Once everything is well combined pour into your greased baking dishes. Make sure not to over fill either dish because it will bubble over in the oven if you do. Sprinkle the topping evenly over both dishes and place in the oven for 20-25 minutes, until golden brown and bubbly. Let stand for 5 minutes before serving. Serve into bowls and top with sliced green onions.
Sharp cheddar, whole milk, panko bread crumbs, elbow macaroni, all purpose flour, red and green bell peppers, salt, black pepper, dry yellow mustard, Cajun seasoning, butter, sweet yellow onion, garlic, pecorino romano cheese, andouille sausage, and green onions.
Grease your 13 x 9 and 1 1/2 quart glass baking dishes. Only one is pictured because I didn't realize how much the recipe was going to make, so I had to add another dish.
Melt 2 tablespoons of butter in your large pot on medium heat, then add red and green bell peppers.
Add onions and saute.
When onions are almost translucent add garlic.
After about a minute add andouille sausage and cook for about 5 minutes.
Mix 1/2 a stick of melted butter, 1/2 cup of pecorino romano, and 2 cups of shredded sharp cheddar and set aside for later.
Melt a stick of butter on medium-low heat.
Slowly stir in flour.
Cook the roux for about 3 minutes, stirring constantly to make sure there are not lumps.
Slowly stir in 5 cups of milk. Bring to a boil. Then reduce heat and let simmer for 3 minutes, constantly stirring.
Stir in 6 cups of cheddar and 1/2 cup of pecorino romano until smooth and creamy.
Remove the cheese sauce from heat and cover with plastic wrap to prevent a film from forming on top of the sauce.
Reserve your cup of pasta water before you drain the macaroni.
Add 2 teaspoons of Cajun seasoning, 2 teaspoons of dry yellow mustard, 1/2 teaspoon of black pepper, and 1/2 a teaspoon of salt. I know it doesn't sound like much salt, but the cheeses and Cajun seasoning have salt in them, so you don't want to over salt.
Mix your the sausage and veggies into the macaroni.
Pour the cheese over the macaroni, sausage, and vegetables.
Stir in pasta water and then pour into the greased baking dishes.
Sprinkle topping evenly over both baking dishes. Bake at 400 for 20-25 minutes.
Remove from the oven when the crust is golden brown and the cheese is bubbling. Let stand for 5 minutes.
Spoon into a bowl, top with sliced green onions, and serve.