Cajun Macaroni and Cheese with Spicy Sausage

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

Cook Time: 1

Total Time: 1 15

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

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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 9x13-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.

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