| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 ounces andouille sausage, diced
- 2 bunches scallions, thinly sliced
- Kosher salt
- 12 ounces wagon-wheel pasta
- 1 bell pepper (red or green), chopped
- 1 tablespoon Cajun spice blend
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, cut into small cubes
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes. Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.
Nutrition Facts
| Calories | 794 |
| Total Fat | 39 grams |
| Saturated Fat | 18 grams |
| Cholesterol | 102 milligrams |
| Sodium | 920 milligrams |
| Carbohydrates | 76 grams |
| Dietary Fiber | 4 grams |
| Protein | 36 grams |
Reviews
This recipe is great as-is but you can also make it as straight spicy mac & cheese without the “stuff” in it (which my kids unfortunately prefer). Heat the oil and jump straight to adding the spice and flour. Then follow the rest of the directions.
Very tasty. I did a few substitutions. I diced half a large onion instead of using scallions. I couldn’t find wagon wheel pasta anywhere. So I used rigatoni. I threw some shredded Parmesan on top, and while I was stirring in the pasta/cheese/water I added in some sliced mushrooms. The one other thing I’ll change when I make this again (which definitely will happen) is I’ll use more andouille sausage.
Great recipe, 5 stars!
Great recipe, 5 stars!
I haven’t tried this particular recipe yet because I can’t find wagon-wheel pasta anywhere! As soon as I find some I will try it!
14 year old boys and husband approved! A fun twist on mac and cheese. We will definitely make this again.
So simple and yet so flavorful. My 14 year old son just started making this dish himself. The andouille sausage and the creole space transform just plain old macaroni and cheese into something exciting.
This recipe had a lot of flavor ! we use penzies spices Cajun seasoning & a touch of salt . We use chicken Cajun sausage skim milk whole wheat pasta noodles. We did omit the leftover pasta water because we use skim milk and I took a little longer to thicken .
Easy, flavorful, and will be making again!
Meh…this is pretty tasty for a mac and cheese. Not the best I’ve had, but pretty good. I was expecting more heat, but I think the Cajun seasoning I used wasn’t the best. Next time I think I’ll add a dash of cayenne. My only real complaint about this recipe is that it calls for 12oz of pasta instead of a pound. That just seems weird and it would be better if the recipe was made for a pound of pasta.
This is amazing. I used this recipe to make mac & cheese egg rolls by using elbow noodles vs. wagon wheels. Great appetizer!
This was only ok, the taste wasn’t bad but it wasn’t anything spectacular. All you could taste was the cajun seasoning and a hint of cheese. I don’t think I’ll make it again.