Ingredients
Scale
- 1 lb elbow macaroni
- 1 lb Andouille sausage, sliced
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
- In a large skillet, brown the Andouille sausage over medium heat until cooked through, about 5 minutes.
- In another pot, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes.
- Gradually whisk in the milk, stirring continuously until the sauce thickens.
- Add the cheddar and Monterey Jack cheese to the sauce, mix until melted and smooth.
- Combine the pasta, sausage, and cheese sauce in a baking dish.
- Bake in the preheated oven for 15-20 minutes until golden and bubbly.
Notes
For an ultra-creamy texture, use whole milk or half-and-half. Adjust the Cajun seasoning according to desired heat level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg