Cajun Mac & Cheese with Kielbasa
Flavorful and super easy to make, this creamy macaroni and cheese is perfect for weeknight suppers, mardi gras, dinner parties, potlucks, and more!
Ingredients
- 1 lb pasta of choice I like to use shells or elbow pasta. Short pastas work best for this recipe, but any of your favorite shapes/styles will work!
- 1/4 cup salted butter
- 1/3 cup all-purpose flour
- 1 12-oz can evaporated milk
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese I recommend buying blocks of cheese and shredding them yourself.
- 2 cups shredded Colby cheese I recommend buying blocks of cheese and shredding them yourself.
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tbsp Cajun seasoning I like to use my homemade Cajun seasoning blend!
- 1/2 tsp freshly ground black pepper
- 1 16 oz kielbasa sliced and cut into a half-moon shape.
- green onions optional
Instructions
- Heat a large pot of salted water over medium-high heat. Once the water is boiling, add your pasta and cook for 1 minute less than al dente according to the package instructions.
- Once the noodles are cooked, drain and rinse under cold water(to keep them from sticking) and set aside until ready to use.
- In a large saucepan or Dutch oven, over medium heat, cook your kielbasa slices until they are sizzling and nicely browned. Remove the kielbasa from the pan and set aside until ready to use.
- In the same pan, melt your butter. Once the butter is completely melted, add the flour and whisk until smooth. Slowly pour the evaporated milk and the whole milk into the pan, whisking continually.
- Keep whisking until the mixture is thick enough to coat the back of a spoon. Add the seasoning and spices and whisk to combine. Then remove the pan from the heat.
- Add the shredded cheese, roughly 1 cup at a time(be sure to save a little cheese for sprinkling on top!), whisking each portion of cheese until it is completely melted.
- Once all the cheese has been melted, add the kielbasa and stir to combine. Then add the noodles, and stir until everything is completely coated in the creamy cheese sauce.
- Transfer your mac and cheese to a 9 x 13 baking dish, top with shredded cheese and green onions(if using), and bake at 350 degrees F. for 15-20 minutes. Or until the sauce is hot and bubbly and the top is golden brown.
- Remove the mac and cheese from the oven and allow it to cool for 5 minutes before serving.
- Enjoy!
Notes
Any leftover Cajun macaroni and cheese can be stored in an airtight container in the fridge for up to 5 days!
I love using kielbasa for this recipe, but you can also use smoked sausage, spicy andouille sausage, or any spicy smoked pork sausage. You can even use seasoned diced chicken or leave the meat out altogether.
You can also use pretty much can kind of cheese you like for this recipe. Pepper jack cheese, Monterey jack cheese, mozzarella cheese, mild cheddar, white cheddar cheese, and even Velveeta cheese will all work great!.
Feel free to add any additional veggies or meat to this recipe as well. Bell peppers, yellow onion, Brussels sprouts, and celery are all delicious. You can also top this mac and cheese with plain panko bread crumbs.
Nutrition
Calories: 559kcalCarbohydrates: 51gProtein: 24gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 80mgSodium: 744mgPotassium: 298mgFiber: 2gSugar: 4gVitamin A: 1299IUVitamin C: 0.1mgCalcium: 505mgIron: 2mg
Tried this recipe?Let us know how it was!