Hope everyone had a lovely Valentine’s Day! The past few days have been pretty busy for me. My boyfriend came home after being out of the country for weeks. Long distance relationships can be hard but when you do get to see each other it’s a special occasion, filled with fun. But it’s also hard to get anything done those first few days back together. What do you do to have fun with your loved ones?
This mac & cheese is flavorful, fun, and easy. Plus if you’re like me and always end up with leftovers you’ll be happy to know the dish keeps pretty well in the fridge.
Taste: Bursting with rich, spicy flavor.
Texture: The pasta is perfectly al dente while the sauce is thick, rich, and creamy. Not to mention the bites of sausage are scrumptious and meaty.
Ease: Very easy. TOTALLY worth the few extra steps than a box mac & cheese.
Appearance: How can you beat little wheels of pasta coated with cheese and colored with red pepper and green onion?
Pros: So flavorful and easy. Leftovers are pretty good too.
Cons: Not exactly healthy.
Would I make this again? Yes.
How to make Cajun Mac & Cheese
Yield: 4 servings
12 ounces pasta
2 tablespoons olive oil
6 ounces andouille sausage, diced
2 bunches green onions, sliced
1 red bell pepper, chopped
1 tablespoon Cajun spice blend
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, grated
Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Reduce heat to medium low and cook for 1 minute.
From Food Network Magazine March 2012
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