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.
- 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)
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.
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.
Cook for 2 more minutes.
Serve and Enjoy!