Louisiana

Cajun Mac with Andouille

Laissez les bons temps rouler! This Louisiana mac and cheese brings the bold flavors of Cajun country with smoky andouille sausage, spicy pepper jack, and the holy trinity of onion, celery, and bell pepper.

⏱45 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Cook penne according to package directions until al dente. Drain and set aside.
  2. Brown andouille slices in a skillet until charred on the edges. Remove and set aside.
  3. In the same skillet, saute the trinity (onion, celery, bell pepper) until softened, about 5 minutes.
  4. In a large saucepan, melt butter. Whisk in flour and cook for 2 minutes, stirring constantly.
  5. Gradually add milk while whisking. Cook until thickened, about 5-7 minutes.
  6. Remove from heat. Stir in pepper jack, cheddar, and Cajun seasoning until smooth.
  7. Fold in pasta, cooked trinity, and andouille. Mix well.
  8. Serve topped with green onions and hot sauce on the side.

Pro Tips

  • Use authentic Louisiana andouille for the best smoky, spicy flavor - it's worth seeking out.
  • The "holy trinity" (onion, celery, bell pepper) is the foundation of Cajun cooking - don't skip it!
  • Adjust the Cajun seasoning and hot sauce to your heat preference - Louisiana likes it spicy.
  • Add crawfish tails for an extra-authentic bayou touch during crawfish season.