Prep Time: 15 Minutes

Cook Time: 15-20 minutes

Difficulty: Easy
Servings: 6 Servings

It is hard to imagine life without creamy, gooey, intoxicating macaroni and cheese. It's that golden, quintessential comfort food that makes us all swoon, but add Cajun seasoning and Andouille sausage to the mix, and your tastebuds will be elevated to a whole new level. Hello!

Why mess with this perfectly dreamy comfort food, you ask? Variety is the spice of life, friends. It seems wrong to mess with perfection, we get it, but trust us, change is good every once in a while, especially if you want to spice up your meal rotation.

Our macaroni and cheese version features Cherchies® Cajun Seasoning, Cherchies® Champagne Mustard (adds a unique tang), and savory Andouille sausage, a delicious combination guaranteed to tantalize your taste buds and wow your family.

So, the next time your family hankers for Mac and Cheese, surprise them and tantalize their tastebuds with your culinary Cajun creation! This tasty dish may be their new go-to mac and cheese recipe. (It could happen;)

Thanks for stopping by:) Comment below if you have tried this flavorful recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

3 cups Dried Macaroni
1 pound Andouille sausage, sliced into 1/2-inch slices
1 small onion, chopped
1 Tablespoon olive oil
1/2 jar Cherchies® Pretty Peppers, drained
1/4 cup All-purpose Flour
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter, melted
1 1/2 cups half and half (or milk), warmed in the microwave
2 teaspoons (heaping) Dry Mustard, more If Desired
1 teaspoon (tsp) Cherchies® Champagne Mustard
1 pound Cheese, Grated (Use a combination of Cheddar and Monterery Jack or your favorite combintaion)
2 Tablespoons (Tbsp) Cherchies® Cajun Seasoning
Cherchies® Cajun Cornbread Recipe (optional)

Preparations

Prepare macaroni according to package directions, and drain. While the macaroni is cooking, in a medium skillet, cook the sliced sausage and chopped onion in olive oil on medium heat, turning occasionally, until sausage is cooked through and onions are translucent. Add the drained Pretty Peppers. Turn the heat off and set the mixture aside.

In a small pan, combine the flour and melted butter. This will be your roux to thicken the sauce. Cook for a few minutes on low, then slowly add the warmed milk to the roux. Add the champagne mustard and dry mustard to the mixture, stir, and then for the best part...the CHEESE! Add the glorious cheese to the flour mixture and stir until smooth. I tend to use whatever cheese we have on hand, but cheddar and Monterey Jack work nicely in this dish.

Pour the cheese sauce into the skillet with the sausage and mix to combine. Add the drained macaroni noodles and Cajun Seasoning and cook on low until warmed through.