Cajun Mac and Cheese

My husband chose this out of the March issue of Food Network Magazine, and upon his first taste, he exclaimed.  Like, yelled out, exclaimed because he liked it so much.  I agreed, this was quite delicious.  The andouille adds a little bit of spice and flavor, without being overwhelmingly spicy.  It was so creamy too, which sort of surprised me.  I used Essence of Emeril, which I had made up for another recipe a few weeks ago.

The bigger boy barely touched his while the littler boy kept coming back for the pasta, but didn't eat any of the rest of it.

Two thumbs up here!!

Cajun Mac and Cheese Source:  Food Network Magazine

• Kosher salt
• 12 ounces wagon-wheel pasta
• 2 tablespoons extra-virgin olive oil
• 6 ounces andouille sausage, diced
• 2 bunches scallions, thinly sliced
• 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

Directions

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.