Indulge In {Cajun Mac N' Cheese}

I've been a Mac n' cheese fan ever since I was a child. What's not to love when you combine pasta and melted cheeses? My favorite is a recipe of my mom's that combines a rue with white wine and loads of cheese to make a decadent cheese sauce poured over penne and baked till bubbly. However, every once in awhile I like to mix it up. For the beer tasting I showed you yesterday, I made an out of this world Cajun mac n' cheese with creole seasoning, andouille sausage, and chicken. It's a great recipe to mix up the traditional and add a bit of flavor. Not to mention, it was a huge hit at the party! It can either be baked in individual ramekins  or in a large casserole dish family style. Whichever way you serve it up, your guests will be sure to thank you. Here's the recipe!

:: Ingredients ::

1 Box Penne Pasta

3 Cups Milk

4 Tablespoon Butter

4 Tablespoon Flour

16 oz Shredded Sharp Cheddar

1 Tablespoon Cajun Seasoning Blend

1/2 Cup Bell Pepper, diced

1/2 Cup Onion, diced

1 Tablespoon Garlic, minced

1 Tablespoon Cooking Oil

1 Can Diced Tomatoes, strained

1.5 Cups Andouille Sausage, sliced

1.5 Cups Chicken, cubed

1/2 Cup Shredded Sharp Cheddar for Topping

:: Directions ::

1. Cook pasta according to box directions. Strain and set aside.

2. In a medium pan, sautee bell pepper, onion and garlic in oil until onion is translucent. Set aside.

3. In a medium pot, melt the butter. Stir in flour and whisk until smooth paste forms. Add milk and whisk continually until it reaches a low boil and thickens. Mix in cheese and stir till melted. Add cajun seasoning. 

4. In a large bowl, combine pasta, pepper mixture, cheese sauce, 1 cup sausage, and 1 cup chicken. 

5. Pour into a greased casserole dish and top with remaining sausage, chicken, and shredded cheese.

6. Bake in a 350 degree oven for 30 minutes or until sides are bubbly. 

Have a spicy Thursday!

Indulge In {Cajun Mac N' Cheese}

I'm really excited to share a recipe with you today that was featured in the latest issue of LPF Mag. Since this week is all about my favorite things, I wanted to feature my new favorite mac n' cheese recipe. It's loaded with pieces of chicken, andouille sausage, and tons of flavor! Here's the recipe...

:: Ingredients ::
½ lb. Pasta

3 cups Milk

4 tbsp Butter

4 tbsp Flour

16 oz Shredded Sharp Cheddar

1 tbsp Cajun Seasoning Blend

½ cup Bell Pepper, diced

¼ cup Onion, diced

1 tbsp Garlic, minced

1 tbsp Cooking Oil

1 can Diced Tomatoes, strained

1 ½ cups Andouille Sausage, sliced

1 ½ cups Chicken, cubed

½ cup Shredded Sharp Cheddar, for topping

:: Directions ::

1. Cook pasta according to box directions

2. In a medium pan, sautee bell pepper, onion, and garlic in oil until onion is translucent. Set aside.

3. In a medium pot, melt butter. Add flour and stir until paste forms. Pour in milk whisking continuously until it reaches a low boil and thickens. Mix in cheese and stir until melted and sauce is thick. Add Cajun seasoning.

4. In a large bowl combine pasta, cooked veggies, cheese sauce, 1cup sausage and chicken.

5. Transfer to a baking dish and top with remaining sausage and ½ cup of shredded cheese.

6. Bake at 350 for 30 minutes or until sides are bubbly and sausage is browned.