Cajun Mac and Cheese with Andouille Sausage

One More For You .Lol

Cajun Mac And Cheese With Andouille Sausage


 * 2 Tbsp. unsalted butter
 * 1/2 Cup Onion, Finely Diced
 * 1/2 Cup pepper, Finely Diced (preferably a Mix of Red, Yellow And Green)
 * 1 Cup (6 Oz.) Andouille Sausage, Cut Into 1/4-Inch Half Moons
 * 3 3/4 Cups heavy cream, Reduced to 3 1/2 Cups
 * 2 Cups Sharp Cheddar Cheese, Shredded
 * 3/4 Tsp. salt, or to Taste
 * 1/2 Tsp. Freshly Ground pepper, or to Taste
 * 1 Lb. Spiral or Other Pasta, Cooked And Drained
 * 1/4 Cup Green onions, Including Green Parts, Sliced Thinly For Garnish

Note: to Reduce Cream, Place in a Large, Heavy-Bottomed Saucepan AndBring to a Boil. Boil About 10 Minutes, Watching Carefully That itDoesn't Boil Over The Sides of The Pan, And Skim Top Before Adding toRecipe.


 * 1. in a Large Saute Pan Over High Heat, Add butter, onions And PeppersAnd Saute Until Vegetables Begin to Soften. Add Andouille Sausage AndContinue to Cook Over High Heat Until Vegetables Begin to Turn GoldenAnd The Sausage Begins to Color. Lower Heat And Saute Until VegetablesAre Very Soft, About 4 Minutes.


 * 2. Add Reduced Cream And Bring Mixture to a Boil Over High Heat. LowerHeat to Medium-High And Continue to Simmer, About 5 Minutes. Add CheeseAnd Stir Well With a Wooden Spoon Until Cheese is Well Melted.


 * 3. Season With salt And pepper And Continue to Simmer Another 3 Minutes,Stirring Occasionally. Toss in Cooked, Drained Pasta And Mix Well.Garnish With Finely Sliced Green onions Before Serving. Serves 6.

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 * Catsrecipes Y-Group