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Creating Gluten Free and mostly healthy recipes

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Cajun Macaroni and Cheese – Cajun Week Day 4

October 31, 2013 by Peter Block 11 Comments

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.

Plated option 1 500

 

Cheeses 500

 

45 degree 500

 

Plated option 1 500

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.

 Cajun chicken

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.

Sausage pan 500

Add in the trinity of vegetables and cook until softened – about 5 minutes.

Trinity added 500

Set aside.

Meanwhile, in a separate skillet, melt the butter on medium high.  When melted, add in the flour.

Flour added 500

Mix until full incorporated.

Roux mixed 500

Start adding the coconut milk a little at a time.  Be patient.

Milk added 500

Let the roux full soak up the coconut milk before adding more.

More Milk added 500

Knowing the right consistency is a bit of experience.

Right consistency 500

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.

Cheese added 500

Let it fully melt before adding more.  When all the cheese has been incorporated pour in the sausage/vegetable mixture and mix well. Sausage veggies added 500

Cook for 2 more minutes.

Complete in pan 500

Serve and Enjoy!

 

Filed Under: dinners, Sides Tagged With: cajun, cheese, chicken, dinner, Italian, Pasta, sausage

Previous Post: « Cajun Gumbo Pot Pie – Cajun Week Day 3
Next Post: Cajun Cornbread Stuffing – Cajun Week Day 5 – #Thanksgiving »

Reader Interactions

Comments

  1. Genie

    July 21, 2016 at 3:03 pm

    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?

    Reply
    • Peter Block

      July 21, 2016 at 9:33 pm

      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.

      Reply
  2. Sarah @ Champagne Tastes

    May 14, 2016 at 9:37 pm

    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!

    Reply
    • Peter Block

      May 15, 2016 at 7:41 pm

      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.

      Reply
  3. Victor

    April 5, 2014 at 6:51 pm

    Ingredient list has 1 -15 oz of coconut OIL. Did you mean MILK?

    Reply
  4. Brittany

    November 3, 2013 at 7:38 pm

    How much pasta did you use with this amount of sauce? I can’t find that info in the recipe.

    Reply
    • Chef Peter Block

      November 3, 2013 at 10:29 pm

      Thx for the catch Brittany. I used 1 box of pasta. I used Penne rigate which is a baby rigatoni if you will.

      Reply
  5. Liz

    November 2, 2013 at 9:38 pm

    Who could resist a spicy version of mac and cheese??? Not, me! Adding andouille sounds amazing. I am now craving Cajun everything!!!

    Reply
  6. Betsy @ Desserts Required

    November 2, 2013 at 10:12 am

    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!

    Reply
  7. amy @ fearless homemaker

    October 31, 2013 at 2:13 pm

    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!

    Reply
  8. Happy Valley Chow

    October 31, 2013 at 12:15 pm

    Dannggg that looks ridiculously good! Definitely right up my alley 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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