Description
A creamy and spicy twist on traditional mac and cheese featuring Andouille sausage and a blend of delicious cheeses.
Ingredients
Scale
- 400 g (14 oz) elbow macaroni
- 300 g (10 oz) Andouille sausage, sliced into 1/4-inch rounds
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 720 ml (3 cups) whole milk
- 200 g (7 oz) sharp cheddar cheese, shredded
- 100 g (3.5 oz) Monterey Jack cheese, shredded
- 60 g (2 oz) smoked Gouda cheese, shredded
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 60 g (1/2 cup) panko breadcrumbs
- 30 g (1/4 cup) grated Parmesan cheese
- 1 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 200°C (400°F) and grease a large baking dish (about 2 liters or 2 quarts).
- Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- In a large skillet over medium heat, cook the sliced Andouille sausage for 3–4 minutes until browned. Remove sausage and set aside.
- In a large saucepan, melt 3 tbsp butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux (do not let it brown).
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 4–5 minutes. Reduce heat to low and add cheddar, Monterey Jack, and smoked Gouda cheese, stirring until melted and smooth. Stir in Dijon mustard, garlic powder, onion powder, Cajun seasoning, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Add cooked macaroni and Andouille sausage to the cheese sauce, stirring until evenly coated.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the macaroni mixture.
- Bake for 18–20 minutes, or until the top is golden and bubbling.
- Remove from oven, let rest for 5 minutes, and garnish with fresh parsley if desired. Serve hot.
Notes
- Feel free to adjust the level of Cajun seasoning based on your spice preference.
- The dish can be prepared in advance and baked right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg