gina moore
A little dash of Cajun spice makes this easy mac and cheese recipe oh-so-nice.
Photo by Gina Moore
SERVES 8–12
1 tablespoon olive oil
1 cup chopped onion
2 small red bell peppers, chopped
1 14-ounce package smoked andouille sausage, chopped
1 large clove garlic, minced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons Cajun or blackened seasoning
2 cups grated pepper jack cheese
2 cups grated cheddar cheese
1 pound large shrimp, peeled, deveined and sauteed
1 16-ounce box elbow pasta, cooked according to package instructions
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
¼ cup chopped fresh parsley, for garnish
Preheat oven to 350 F. In a large skillet, heat olive oil and saute onion, bell pepper and sausage until vegetables are soft and sausage starts to brown, about 3 minutes. Add garlic and cook an additional minute. Set aside. In another large skillet or Dutch oven, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and continue stirring until mixture starts to get thick. Whisk in seasoning until well blended. Remove from heat and stir in pepper jack and cheddar cheese until melted. Gently fold in vegetable mixture, shrimp and pasta. Pour into a 13-by-9-inch ovenproof dish. In a small bowl, combine Parmesan cheese and breadcrumbs and sprinkle over the top. Bake 25 minutes. Remove from oven and let cool slightly. Garnish with chopped parsley.
Chef’s tip: For individual servings, pour into ramekins or a large muffin pan and bake 15 minutes.
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