Description
This Cajun Macaroni and Cheese with Andouille Sausage recipe transforms classic mac and cheese with bold Louisiana flavors. Featuring smoky Andouille sausage, a creamy cheese sauce made with sharp cheddar and Monterey Jack, and spicy Cajun seasoning, this baked pasta dish is comfort food at its finest. Ready in just 40 minutes and perfect for feeding a crowd!
Ingredients
For the Dish:
- 1 lb elbow macaroni
- 1 lb Andouille sausage, sliced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
For Garnish:
- Chopped parsley or green onions
Substitutions:
- No Andouille? Use smoked sausage or kielbasa – still delicious!
- Dairy-free? Try plant-based butter, non-dairy milk, and vegan cheese alternatives
- Gluten-free? Use gluten-free pasta and substitute the flour with cornstarch (use 2 tablespoons)
- Different pasta shapes? Cavatappi, shells, or penne work beautifully too!
Instructions
Preheat your oven to 350°F. This ensures it’s ready to go when your mac and cheese is assembled!
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 7-8 minutes until al dente – that means it still has a slight bite to it. Remember, it’ll continue cooking in the oven, so you DON’T want it fully cooked at this stage. Drain and set aside.
Important: Don’t rinse your pasta! That starchy coating helps the cheese sauce cling better.
While your pasta is cooking, heat a large skillet over medium heat. Add the sliced Andouille sausage and cook for about 5 minutes, stirring occasionally, until it’s nicely browned and has developed those delicious crispy edges. The fat will render out and add even MORE flavor! Set aside on a plate.
In a medium saucepan, melt the butter over medium heat. Once melted and bubbling, whisk in the flour. Keep whisking constantly for 1-2 minutes – you want it to turn a light golden color and smell slightly nutty. This cooks out the raw flour taste. Don’t rush this step!
Here’s where the magic happens! Gradually add the milk to your roux, whisking CONSTANTLY. I can’t stress this enough – continuous whisking is the secret to a lump-free sauce! Add it slowly, about a cup at a time, whisking after each addition until smooth.
Keep stirring until the sauce thickens – it should coat the back of a spoon. This takes about 5-7 minutes. Be patient; it’ll happen!
Reduce the heat to low and add the shredded cheddar and Monterey Jack cheese. Stir continuously until the cheese is completely melted and the sauce is silky smooth. Now stir in your Cajun seasoning, and add salt and pepper to taste.
Taste test time! This is YOUR chance to adjust the heat level. Want it spicier? Add a pinch more Cajun seasoning or cayenne pepper.
Transfer your cooked pasta to a greased 9×13 inch baking dish. Add the browned sausage and pour that gorgeous cheese sauce over everything. Use a large spoon or spatula to mix everything together, making sure every piece of pasta and sausage gets coated in that creamy, cheesy goodness.
Place the baking dish in your preheated oven and bake for 15-20 minutes. You’re looking for it to be hot and bubbly around the edges with a slightly golden top. The edges might get a little crispy – that’s the BEST part if you ask me!
Remove from the oven and let it sit for about 5 minutes before serving. This helps it set up slightly and makes serving easier. Garnish with chopped fresh parsley or green onions for a pop of color and freshness.
Notes
Room Temperature Cheese: Let your cheese sit out for 15-20 minutes before adding it to the sauce. Cold cheese doesn’t melt as smoothly and can cause lumps.
Avoid Pre-Shredded Cheese: I mentioned this before, but it bears repeating! Pre-shredded cheese contains cellulose (an anti-caking agent) that prevents smooth melting. Grate your own from a block for the creamiest results.
Brown Butter for Extra Flavor: Want to take this to the next level? Brown your butter before making the roux. It adds a nutty, caramelized flavor that’s absolutely divine!
Crispy Topping Option: If you love a crunchy topping, mix 1 cup of panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top before baking. SO GOOD!
Common Mistake to Avoid: Don’t add the cheese while the sauce is too hot or boiling. This causes the proteins to seize up and you’ll end up with a grainy, separated sauce instead of smooth and creamy.
Shortcut Alert: Use a rotisserie chicken and add it with the sausage for an even heartier meal without extra cooking time!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern American