Last night I decided to try a new macaroni recipe. My husband loves homemade macaroni, so I knew he would like this Cajun recipe. Let me tell you......it didn't disappoint. You must try it!
Ingredients
12 ounces macaroni pasta
2 tablespoons extra-virgin olive oil
12 ounces macaroni pasta
2 tablespoons extra-virgin olive oil
8-10 ounces andouille sausage, diced
2 bunches scallions, thinly sliced
1 green bell pepper, chopped
2 bunches scallions, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1-1 1/2 tablespoon Cajun spice blend, depending on your taste
2 tablespoons all-purpose flour
2 cups whole milk
8-12 ounces sharp cheddar cheese, shredded
1-1 1/2 tablespoon Cajun spice blend, depending on your taste
2 tablespoons all-purpose flour
2 cups whole milk
8-12 ounces sharp cheddar cheese, shredded
1-2 cups pepperjack cheese, shredded
Directions
Bring a pot of salted water to a boil. Add the pasta and cook until
al dente, about 1 minute less than the label directs. Reserve 1 cup of
the cooking water, then drain the pasta.
Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell peppers and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.
Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute. Place mixture into a 9x11 baking dish. Top with pepperjack cheese and place in oven. Place oven on broil and leave macaroni in just until cheese melts.
Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell peppers and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.
Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute. Place mixture into a 9x11 baking dish. Top with pepperjack cheese and place in oven. Place oven on broil and leave macaroni in just until cheese melts.
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