Sunday, August 5, 2012

Cajun Mac & Cheese

We don't need to go over my love of mac and cheese again. I am always looking for new variations to try and I thought the idea of sausage in it sounded great. As I always do, I loved this mac and cheese.

If you are looking for a nice, easy variation, give this recipe a try.

Yield: 4-6 servings

1 lb wagon wheel pasta
6 oz ground italian sausage
2 bunches green onions
1 red pepper, diced
1 tbsp cajun spice
2 tbsp flour
2 cups milk
8 oz sharp cheddar cheese, grated

Cook the pasta about 1 minute less than package directions. Reserve 1 cup of the pasta water and drain.

In a large skillet, brown the sausage until cooked through. Add the green onions and red pepper and cook for about 3 minutes. Add the cajun spice and flour and cook for about 2 more minutes. Whisk in the milk slowly and continue to do so until the sauce thickens, about 5 minutes.

Add the pasta, cheese, and reserved pasta water to the skillet. Toss the mixture until the cheese melts and the pasta is coated.

Source: slightly adapted from The Food Network Magazine, March 2012 Issue

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