CAJUN MAC AND CHEESE “SMOKED CHEDDAR & SEVEN POINT FIVE”
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 - 6 servings
- 4 QUARTS WATER
- 2 1/2 TSP KOSHER SALT, DIVIDED
- 1 (16 OZ) PACKAGE LARGE ELBOW PASTA
- 1/2 TBSP CANOLA OIL
- 1 1/2 CUPS PLANT BASED SAUSAGE, CHOPPED
- 1/2 CUP CHOPPED YELLOW ONION
- 1/2 CUP CHOPPED GREEN BELL PEPPER
- 1/2 CUP CHOPPED ROASTED RED BELL PEPPER
- 1 TSP MINCED GARLIC
- 3 TBSP UNSALTED BUTTER
- 2 TBSP ALL-PURPOSE FLOUR
- 2 CUPS WHOLE MILK
- 2 TSP CAJUN SEASONING
- (8 OZ) MISHA'S SMOKED CHEDDAR CHEESE
- (8 OZ) MISHA'S SEVEN POINT FIVE CHEESE
Preheat the oven to 350°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high heat. Add pasta; cook 8 minutes. Drain and set aside.
Heat oil in a 12-inch cast-iron skillet over medium-high heat; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage is brown and onions and peppers are tender (8 minutes). Add garlic, and cook, stirring constantly (1 minute). Transfer sausage mixture to a bowl.
Melt butter in a skillet over medium-low heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in milk. Increase heat to medium, whisking occasionally, until mixture thickens slightly and comes to a simmer. Continue to cook, whisking constantly, for 5 minutes. Whisk in cajun seasoning, salt, and pepper. Add both Smoked Cheddar and Seven Point Five cheese, mix until smooth, and remove from heat. Gently stir in the cooked pasta and sausage mixture.
Transfer to a preheated oven. Bake 15 to 20 minutes. Increase the oven temperature to broil; broil until the top is browned and crisp (3 to 5 minutes).