Cajun Macaroni and Cheese with Conecuh Sausage
Hey friends! If you’re looking for a comforting, hearty meal to warm you up this winter, you have to try this Cajun macaroni and cheese made with Conecuh sausage.
It’s the perfect blend of creamy cheese sauce, a little kick of spice, and the rich, smoky flavor from the sausage. Plus, it’s made right in a 12-inch cast-iron skillet! It think that gives it some added southern charm.
Cajun Macaroni and Cheese with Conecuh Sausage
Equipment
- 12-Inch Cast Iron Skillet
- cutting board and knife
- Measuring Cups and Spoons:
Ingredients
- 1 (14-oz.) package of Conecuh Sausage (any spicy sausage substitute)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 small yellow onion (diced)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 tsp. salt
- ½ tsp. paprika
- ½ tsp. black pepper (1 tsp. if you don't have red pepper)
- ⅛ tsp. red pepper
- ¼ tsp. dry mustard
- 3 cups whole milk
- 2 cups sharp white Cheddar cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 1 (16 oz.) box elbow pasta (cooked according to the directions on the box)
- Paprika and green onions for garnish (optional)
Instructions
- Cook your elbow macaroni according to the box directions.
- Dice up your peppers and onions.
- In a 12-inch cast iron skillet or large skillet, cook Conecuh sausage for 4-5 minutes over medium high heat until lightly browned.
- Add in the 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, and one small diced onion. Cook for about 7-10 minutes or until the vegetables are tender.
- Sprinkle the 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, 1/8 teaspoon red pepper, and 1/4 teaspoon of dry mustard over the cooked sausage and vegetables.
- Gradually whisk in the 3 cups of whole milk and cook until slightly thickened and bubbly. Stir constantly!
- Reduce the heat to low and add 2 cups of Cheddar cheese and 1 cup of Guyere cheese and stir until melted and smooth. Stir constantly!
- Slowly add in the cooked pasta and stir until well combined.
- Garnish with paprika and diced green onions. Totally optional!
Ingredients for Creamy Cajun Sausage Pasta Recipe:
• 1 package (14 ounces) Kineka sausage (cut into 1/4-inch slices)
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon ground black pepper
• 1 1/4 teaspoon dried mustard
• 1/8 teaspoon ground red pepper
• 3 cups whole milk
• 2 cups shredded sharp white cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 box (16 ounces) elbow pasta (cooked according to package directions)
• Paprika and green onions for garnish (optional)
Instructions for This Crowd-Pleasing Dish:
Alright, friends, let’s dive in! This dish comes together quickly and is just what you need for those chilly evenings. This is one of those great recipes that you will want to write down on a recipe card.
1. Start by browning the sausage: In your 12-inch cast-iron skillet, cook the Conecuh sausage over medium heat for about 3 to 5 minutes, or until lightly browned. It smells so good as it cooks, and it adds such a rich, smoky flavor to the dish.
2. Saute the veggies: Add the chopped red bell pepper, green bell pepper, yellow onion, and garlic to the pan. Cook them for about 7 to 10 minutes until the vegetables are tender. This step really brings out the sweetness of the peppers and onions!
3. Make the creamy sauce: Sprinkle the flour, salt, paprika, ground black pepper, dried mustard, and ground red pepper over the sausage and veggies. Give it all a good stir, and then whisk in the whole milk. Cook and stir constantly until the sauce starts to thicken and bubble—about 3-5 minutes.
4. Melt the cheese: Turn the heat to low and gradually add the cheddar and Gruyere cheese. Stir constantly until the cheese is melted and the sauce is smooth. This is when the magic happens—creamy, cheesy goodness.
5. Combine with the cooked pasta: Gradually stir in your cooked elbow pasta, mixing until everything is well combined and coated in that creamy sauce. Don’t forget to taste! You may want to add a little more salt or pepper to suit your taste.
6. Garnish and serve: Finish it off by sprinkling a little extra paprika on top for color and a dash of flavor. Serve this creamy, cheesy masterpiece right away—everyone will be fighting over the last bite!
Why You’ll Love This Cajun Mac and Cheese:
This Cajun macaroni and cheese is truly one of those favorite recipes that you’ll keep coming back to. The creamy sauce, combined with the smoky Conecuh sausage, sharp cheddar, and Gruyere cheese, creates a rich, comforting dish that’s perfect for those cozy winter nights.
Plus, it’s easy to make in one skillet, so you can skip the cleanup and enjoy more time with your family. It has a quick cooking time and you can throw on some green beans or roast some brussels sprouts for an easy meal!
It heats up well the next day and is perfect for those busy weeknights when you don’t have much time to get something on the dinner table.
Options for This Easy Recipe: One Pan Conecuh Pasta Dish
You can use a Dutch oven instead of a cast iron skillet.
Also, feel free to use Andouille sausage, turkey sausage, or another spicy sausage if you can’t find Conecuh sausage.
It is a southern sausage, but surprisingly our small town grocery store, the IGA, carries it. A spicy Cajun chicken cut into bit sized pieces would also be good in this recipe.
If you prefer heavy cream over whole milk you could use half of each one.
Oh, and if you have a homemade Cajun seasoning blend, fell free to use that a season to taste.
Final Thoughts on Cajun Macaroni and Cheese With Conecuh Sausage
Next time you’re craving mac and cheese, give this a try—it’s a game-changer! I hope your whole family loves it as much as we do.
Actually, why not try it for dinner tonight?
