Name: Skillet Cajun Andouille Mac and Cheese (Standard)
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Andouille sausage-sliced into rounds; 1 lb Elbow macaroni-dry; 1/2 cup Unsalted butter; 1/2 cup Yellow onion-finely diced; 1 tbsp Cajun seasoning blend; 3 cloves Garlic-minced; 1/2 cup All-purpose flour; 4 cups Whole milk; 4 cups Sharp cheddar cheese-shredded

Recipe tier

A comforting one-pan pasta dish featuring store-bought andouille sausage and a creamy sharp cheddar sauce seasoned with a standard Cajun spice blend.

Total 40 min

Serves 6 servings

Steps 5

Ingredients 9

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Base and Protein
1 lb 454 g Andouille sausage-sliced into rounds
1 lb 454 g Elbow macaroni-dry
cup 115 g Unsalted butter
Aromatics and Spice
cup 75 g Yellow onion-finely diced
1 tbsp 15 g Cajun seasoning blend
3 cloves 9 g Garlic-minced
Cheese Sauce
cup 65 g All-purpose flour
4 cups 950 mL Whole milk
4 cups 450 g Sharp cheddar cheese-shredded

Equipment

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Instructions

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Boil the Elbow macaroni in salted water for 2 minutes less than the package directions until al dente; drain and set aside.
In a 12-inch cast iron skillet over medium-high heat, brown the Andouille sausage until the edges are crisp and the fat has rendered; remove sausage but leave the drippings.
Add the butter to the skillet drippings, then sauté the Yellow onion and Garlic from the Aromatics and Spice group until softened. Stir in the flour to create a roux and cook for 2 minutes.
Slowly whisk in the Whole milk and Cajun seasoning blend, simmering until thickened. Stir in 3 cups of the Sharp cheddar cheese until smooth, then fold in the pasta and sausage.
Top with the remaining cheese and place under a broiler for 3-5 minutes until the cheese is bubbling and a light golden crust forms.