Creamy Cajun Mac and Cheese with Andouille Sausage
A rich, smoky, and bold Cajun-inspired mac and cheese that uses bow-tie pasta to trap a luscious cheddar cream sauce. Ready in just 25 minutes!
Ingredients
- 2 tablespoons butter unsalted works best
- 2 large yellow onions about 2 cups, finely diced
- 2 cups bell peppers finely diced, mixed colors
- 1 cup Andouille sausage sliced; beef or chicken also work
- 4 cups heavy cream do not substitute
- 2 cups cheddar cheese shredded fresh from a block
- 1/4 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1 pound bow-tie pasta cooked according to package directions
- 1/4 cup green onions sliced, for garnish
Instructions
- Melt butter in a large skillet over medium-high heat. Sauté diced onions and bell peppers for 5-6 minutes until soft and fragrant.
- Add sliced Andouille sausage to the skillet. Cook for 5-6 minutes until the sausage develops a light brown crust and releases its oils.
- Pour in the heavy cream and bring to a rolling boil. Immediately reduce heat to low and simmer for 5 minutes, stirring occasionally until slightly thickened.
- Sprinkle in the shredded cheddar cheese. Stir continuously until melted and glossy. Season with salt and black pepper.
- Fold in the pre-cooked bow-tie pasta until fully coated. Serve immediately topped with sliced green onions.
Notes
Always grate your own cheese from a block to avoid a grainy texture. Ensure you salt your pasta water generously so the noodles are seasoned from within. If you want more heat, add a pinch of cayenne pepper with the salt.