How to Make Cajun Mac and Cheese with Andouille Sausage | Ray Mack's Kitchen and Grill

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more accessible.

Slice 1 onion and set it aside.

Cut segments off red, yellow, and orange bell peppers into strips after washing them.

Boil water in a pot with salt and olive oil, then cook rotini pasta according to package directions and set aside.

Cut Cajun style andouille smoked sausages into quarters and set aside.

Grate Kobe Jack cheese and medium cheddar cheese, then set aside.

In a cast iron skillet, heat olive oil over medium-high heat and brown the sausages.

Add the sliced bell peppers and onions to the skillet and cook until translucent, then set aside.

In the same skillet, melt 1/2 stick of butter over medium-high heat and add heavy whipping cream (about half a container).

Add garlic pepper seasoning, garlic and herb seasoning, chili pepper seasoning, and salt to the sauce, using them lightly.

Add Cajun seasoning and garlic powder to the sauce, adjusting to taste.

Incorporate a heaping spoonful of Hunts tomato paste into the sauce and mix well.

Add a handful of grated cheese to the sauce, reserving some for later, and reduce heat to low to melt the cheese.

In a baking dish, combine some of the cooked pasta, sausages, and peppers, reserving some for topping later.

Pour the cheese sauce over the pasta mixture and mix everything together.

Top with the remaining sausages, peppers, and cheese.

Sprinkle chili pepper and parsley seasoning on top for garnishment.

Bake in a preheated oven at 350°F until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens