Prep Time: 15 Minutes
Cook Time: 15-20 minutes
Servings: 6 Servings
It is hard to imagine life without creamy, gooey, intoxicating macaroni and cheese. It's that golden, quintessential comfort food; but add Cajun seasoning and Andouille sausage to the mix, and you've just transported yourself into the heart of Bayou Country! Hello!
Variety is the spice of life, friends! This easy peasy spicy rendition features our Cajun Seasoning, Cherchies® Champagne Mustard, Cherchies® Pretty Hot Peppers, and savory Andouille sausage, the perfect combination to tantalize your taste buds and wow your family.
The next time your family has a hankering for Mac and Cheese, spice things up by surprising them with your culinary, Cajun creation! They will thank you!
- 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 Hot 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)
Prepare macaroni according to package directions, 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 Hot Peppers. Turn the heat off and set 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.