Liven up your macaroni and cheese with spices, sausage, and shrimp in this deliciously cheesy, gluten free Cajun Mac and Cheese dish
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Meme
Ingredients
6ouncesmacaroni1 ¾ cup dry
2ouncesandouille sausage½ cup sliced
1tablespoonoil
4ouncesshrimp1 cup
1mediumonion1 ¼ cup, diced
1mediumbell pepper1 ¼ cup, diced
2stalkscelery½ cup, diced
2clovesgarlic2 tsp, minced
½teaspoonpaprika
½teaspooncayenne pepper
¼teaspoonsalt
⅛teaspoonnutmeg
1tablespooncornstarch
12ouncesmilk1 ½ cup
5ouncescheddar cheese1 ¼ cup, shredded
1ounceparmesan cheese¼ cup, shredded
Instructions
Preheat the oven to 375*F.
Bring a pot of water to a boil. Boil pasta until al dente. Set aside.
Meanwhile, add the sausage to a dutch oven or large skillet with sides. Cook for about 3 minutes per side. Set aside.
Add 1 teaspoon of oil and the shrimp to the dutch oven. Cook for 2 minutes per side, and set aside. (They will be slightly undercooked and that's ok. You don't want to overcook them)
Add the remaining 2 teaspoons of oil to the dutch oven along with the onions, bell pepper, and celery. Saute for 7 minutes.
Add garlic, paprika, cayenne, salt, nutmeg, and cornstarch to the dutch oven. And stir well. Continue stirring while you slowly add in the milk, stirring constantly. Once the milk has been incorporated, cook for two minutes, stirring very often until the mixture thickens.
Transfer mixture to an 8 inch square baking dish (or leave in pot if oven-safe). Top with parmesan cheese and remaining ¼ cup cheddar. Bake for 15 to 20 minutes until cheese is bubbly and lightly browned. Optional: broil for 1 to 2 minutes to brown the cheese a little more.
Add in the remaining 1 cup of cheddar cheese along with the reserved pasta, sausage, and shrimp. Stir until combined.
Remove from oven, and enjoy!
Notes
*You can alternately use an oven safe french or dutch oven to make the sauce, and bake it in the same to keep from having to wash multiple dishes.
*Use mild sausage and/or cut back on the cayenne pepper for a more mild dish.
*Recipe was tested using gluten free chickpea pasta (and nutrition facts were calculated with this, too). Any pasta will work
*Based on this recipe