Cajun Mac and Cheese
This recipe has it all. Creamy pasta with the cajun POP of Andouille sausage and bell peppers. AND… you won’t get over how easy it is to make . Now I can’t take credit for this absolutely delicious recipe. This Cajun Mac and Cheese is one of the 113 great-tasting, easy-to-make recipes you can find in The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families.
This wonderful cookbook celebrates American’s dairy farmers who work hard to bring us delicious and versatile dairy foods! It showcases the unique tastes and versatility of dairy – from cheese and yogurt to milk and butter. The book celebrates the nation’s more than 47,000 dairy farm families and their contributions to our American life.
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Each chapter showcases one of six different types of dairy cows and profiles real-life dairy farm families from across the country who work hard every day to provide you with fresh, wholesome and nutritious milk and other dairy products. I loved reading about the Lucas and Alise Sjostrom, who left their big city jobs to chase their dreams of dairy farming. The Dairy Good Cookbook reconnects people with the people who produce their food.
The Dairy Good Cookbook is available nationwide wherever books are sold and you can purchase online at Amazon.com,Barnes and Noble, and Indie Bound. And visit DairyGood.org to learn more about the goodness of dairy foods and the farmers who bring them to us.Now onto the recipe!
Cajun Mac and Cheese
Recipe from The Dairy Good Cookbook -Andrews McMeel Publishing, LLC
- Melt the butter in an extra large skillet over medium-high heat. Add the onions and bell peppers and cook until vegetables begin to soften, 5 to 6 minutes.
- Add sausage and cook for another 5 to 6 minutes or until vegetables are soft and the sausage begins to brown.
- Pour in the heavy cream and increase the heat to high. Bring to a boil, then turn the heat to low and simmer until the cream has thickened slightly, about 5 minutes.
- Add the cheese and stir until melted and combined. Season with salt and black pepper.
Add the cooked pasta and stir until all ingredients are well combined and the pasta is coated with sauce.
- Serve immediately topped with a sprinkling of green onions.
This recipe is used with permission from The Dairy Good Cookbook, Andrews McMeel Publishing, LLC.
Cajun Mac and Cheese
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Ingredients
- 2 Tablespoons butter
- 2 large yellow onions finely diced (about 2 cups)
- 2 cup finely diced bell peppers 2 cups
- 1 cup sliced Andouille sausage
- 4 cups heavy cream
- 2 cups shredded Cheddar cheese
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound bow-tie pasta cooked according to package directions
- 1/4 cups sliced green onions
Instructions
- Melt the butter in an extra large skillet over medium-high heat. Add the onions and bell peppers and cook until vegetables begin to soften, 5 to 6 minutes.
- Add sausage and cook for another 5 to 6 minutes or until vegetables are soft and the sausage begins to brown.
- Pour in the heavy cream and increase the heat to high. Bring to a boil, then turn the heat to low and simmer until the cream has thickened slightly, about 5 minutes.
- Add the cheese and stir until melted and combined. Season with salt and black pepper. Add the cooked pasta and stir until all ingredients are well combined and the pasta is coated with sauce.
- Serve immediately topped with a sprinkling of green onions.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Looks and sounds yummy. Thank you Corey and have a great Sunday!
My Aunt make this decadent custard tart every year at our Christmas family gathering. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. I now make it for my kids from time to time at home. It’s probably my favorite dessert to enjoy.
amy [at] utry [dot] it
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amy [at] utry [dot] it
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
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