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.
Cajun Macaroni and Cheese with Spicy Sausage
- Large pot
- Medium frying pan
- 9 x 13-inch casserole
- 2 bowls, 1 large and 1 medium
- 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
- 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.