This might be one of the best fusion ideas yet. My family and friends typically are very satisfied with my macaroni & cheese, and when I mess with it, I usually here “Why?”. Well, I did it. This might be the best combination ever – turning the traditional mac ‘n cheese into a Cajun Macaroni and Cheese. Now, this is not just me saying this but one of our close friends, Sarah, who is a phenomenal cook herself, said “this might be the best mac ‘n cheese ever”. So don’t just take Sarah and my word for it, try this one. This is my post for Day 4 of Cajun week. I think I should rename this week to Cajun fusion week since all of my recipes have been non-traditional in how they were presented.
What is funny about that is that the Creole Contessa has also presented some Cajun fusion recipes beginning with her Cajun Patty Melt. Today the Creole Contessa has offered this amazing looking Smothered Slow Cooker Creole Pork Chops.
Ingredients:
- 3 Tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 – 2 tbsp canola oil
- 2 cups chopped onion
- 1-1/4 cups chopped celery
- 1-1/4 cups chopped green bell pepper
- 3/4 lb. andouille sausage, diced
- 1/2 tsp. cayenne
- Kosher salt
- Ground black pepper
- 1 – 15 oz can of coconut oil
- 6 oz evaporated milk
- 7 oz of Cheddar Cheese
- 5 oz of Smoked Mozzarella
- 1 Box of Penne Rigate (small rigatoni)
Directions:
In a skillet, heat the oil on medium high until it begins to shimmer. Add the sausage and brown – about 6 – 8 minutes.
Add in the trinity of vegetables and cook until softened – about 5 minutes.
Set aside.
Meanwhile, in a separate skillet, melt the butter on medium high. When melted, add in the flour.
Mix until full incorporated.
Start adding the coconut milk a little at a time. Be patient.
Let the roux full soak up the coconut milk before adding more.
Knowing the right consistency is a bit of experience.
In this creation, I wanted a little creamier, runnier sauce so I added some evaporated milk. When the sauce is creamy, begin adding each cheese a little at a time.
Let it fully melt before adding more. When all the cheese has been incorporated pour in the sausage/vegetable mixture and mix well. 
Cook for 2 more minutes.
Serve and Enjoy!
You do not have milk listed in the but you do have coconut OIL, do you mean MILK? And you do not say when to add the spices. Do you add it to the meat or at then end with the cheese?
I am sorry the directions are not good. I use coconut milk, not milk. The coconut milk is added after the roux is formed. Once the consistency of the roux is complete with the addition of the coconut milk and some chicken stock, the spices are then added. I hope this helps.
I keep meaning to try making Mac and cheese from scratch- who knows why I haven’t done it- and this looks fantastic with that spicy kick!
I make it all the time because it is my kids favorite – my kids are in and beyond college age. Made it tonight for my parents. So worth the time and it is not that hard.
Ingredient list has 1 -15 oz of coconut OIL. Did you mean MILK?
How much pasta did you use with this amount of sauce? I can’t find that info in the recipe.
Thx for the catch Brittany. I used 1 box of pasta. I used Penne rigate which is a baby rigatoni if you will.
Who could resist a spicy version of mac and cheese??? Not, me! Adding andouille sounds amazing. I am now craving Cajun everything!!!
I sure wish I lived near you….this looks amazing!
You and Creole Contessa sure do an amazing job with all things cajun!!
Seriously, I can’t wait to make this!
I love mac + cheese, I love andouille, + I love cajun food, so it probably won’t surprise you to learn that this looks AMAZING to me. YUM!
Dannggg that looks ridiculously good! Definitely right up my alley 🙂
Happy Blogging!
Happy Valley Chow