Name: Cajun Macaroni and Cheese with Spicy Sausage
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 lb Macaroni; ½ cup Cheddar cheese, shredded; ½ cup Swiss cheese, shredded; ½ cup Romano cheese, grated; 8 oz Hot andouille sausage (or Kielbasa or another hot sausage), sliced into ¼-inch disks; 1 small Onion, chopped; 6 oz Mushrooms, sliced; ½ cup Dry white wine; 2 large Eggs; 1 tbsp Dijon mustard; ½ tsp Kosher salt and fresh ground pepper; 2 tsp Louisiana hot sauce; 1 tbsp Worcestershire sauce; 1 tbsp Olive oil

Justin Wilson introduced America to Cajun cooking in the 1980s and entertained millions with his instructional cooking and whimsical Cajun stories, poetry, and Louisiana heritage. With famous Cajun catch phrases like “I Garontee” and “lock dem doors”, Justin charmed his way into the hearts of countless of Americans popularizing Cajun and Creole cuisine unlike anyone else to this day.

His Macaroni and Cheese recipe is a showcase for Cajun cookery, where French ingredients and techniques combine with traditional Louisiana ingredients to create dishes that are pure Cajun.

America Louisiana Cajun baked macaroni and cheese

Cajun Macaroni and Cheese with Spicy Sausage

This is great side dish for a large cookout. It's unique combination of flavors will be a eyeopener for the unsuspecting. Make a lot and freeze any leftovers, if there are any.

5 from 2 votes

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Course: Brunch, Lunch, Side Dish

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: servings

Author: My Hungry Traveler

Equipment

Large pot
Medium frying pan
9 x 13-inch casserole
Colander
2 bowls, 1 large and 1 medium

Ingredients

1 lb Macaroni
½ cup Cheddar cheese, shredded
½ cup Swiss cheese, shredded
½ cup Romano cheese, grated
8 oz Hot andouille sausage (or Kielbasa or another hot sausage), sliced into ¼-inch disks
1 small Onion, chopped
6 oz Mushrooms, sliced
½ cup Dry white wine
2 large Eggs
1 tbsp Dijon mustard
½ tsp Kosher salt and fresh ground pepper
2 tsp Louisiana hot sauce
1 tbsp Worcestershire sauce
1 tbsp Olive oil

US Customary – Metric

Instructions

Prepare – Boil macaroni per directions on package. Immediately darain, rinse in cold running water to stop cooking, and drain again.
Preheat oven to 350°F (175C). Butter a 9×13-inch ovenproof casserole.
In a large bowl, mix cooked macaroni, cheddar and Swiss cheese, and ½ the romano cheese. In another bowl, beat eggs and then add wine, mustard, hot sauce, and Worcestershire. Mix well.
Heat olive oil in a medium frying pan. Saute the onions, sausage slices, and mushrooms until soft, around 5 minutes.
Cook – Transfer onion and sausage mixture along with with the egg mixture into the casserole. Toss in macaroni and mix everything together thoroughly. Top with remaining Romano cheese. Bake until top becomes crusty and golden brown, about 45 minutes. Remove from oven and let it rest 5 minutes. Cut into large squares and serve.