Stove Top Style Cajun Mac & Cheese | Pour Choices Kitchen

Wash the vegetables.

Finely dice 1 stalk of celery and set aside.

Finely dice 1/2 red bell pepper and set aside.

Finely dice 1/2 white onion and set aside with the other vegetables.

Mince 2-3 cloves of garlic and place in a small container.

Finely dice 1/2 pound of Cajun andouille sausage and set aside.

Grate an 8 oz block of pepper jack cheese and toss with 1 tbsp of cornstarch until evenly coated.

Grate 4 oz of sharp cheddar cheese and keep separate from the pepper jack cheese.

In a large pot, melt 1 tbsp of unsalted butter over medium to medium-high heat.

Add the diced sausage to the pot and sauté until browned.

Once browned, add the diced vegetables to the pot and sauté until they soften and the onions begin to turn brown.

Add 1 tbsp of Cajun seasoning and 1/2 tsp of smoked paprika to the pot and mix well.

Add the minced garlic and stir for about 30 seconds until fragrant.

Stir in 1/4 cup of tomato sauce and let it simmer for about 5 minutes.

Add 1/2 cup of canned diced fire roasted tomatoes and mix well.

Pour in 3/4 cup of chicken broth and add a few dashes of Worcestershire sauce, scraping the bottom of the pot to release the fond.

Lower the heat and cover the pot, letting it simmer until thickened (30 minutes to 1 hour).

Meanwhile, bring a pot of heavily salted water to a boil and cook 1 pound of elbow macaroni according to package instructions (about 8 minutes).

Drain the pasta and set aside.

Equipment Needed

Spice Level: