Cajun Macaroni & Cheese with Andouille Sausage

You will get a taste of Cajun Louisiana cooking with this homemade macaroni and cheese recipe that uses spicy Andouille sausage and Cajun seasoning.

Recipe makes 6 To 8 servings.


  • 2 tablespoons unsalted butter
  • 1/2 cup onions, finely diced
  • 1/2 cup peppers, finely diced (preferably a mixture of yellow, green and red)
  • 8 ounces Andouille sausage, cut into 1/4-inch half moons
  • 4 cups (1 quart) heavy cream, reduced to 3 3/4 cups*
  • 2 cups (1/2 pound) sharp Cheddar cheese, shredded
  • 3/4 teaspoon salt, to taste
  • 1/2 teaspoon freshly ground pepper, to taste
  • 1 teaspoon Penzey’s Cajun seasoning
  • 1 pound spiral or other pasta, cooked in salted water according to package directions and drained
  • 1/2 cup green onions, including green part, sliced thin for garnish


  1. To reduce cream: Place in a large, heavy-bottomed saucepan and bring to a low boil. Boil cream about 10 minutes and skim top before adding to recipe. Watch carefully as cream may boil up suddenly.
  2. In a large sauté pan over medium heat, add butter onions and peppers and sauté until vegetables begin to soften.
  3. Add Andouille sausage and continue to cook over high heat until the vegetables begin to turn golden and the sausage begins to color.
  4. Lower heat and continue to sauté until the vegetables are very soft, about 4 minutes.
    Add reduced heavy cream and bring to a boil over high heat. Lower heat to medium-high and continue to simmer, about 5 minutes.
  5. Add cheese and stir well with a wooden spoon until the cheese is well melted. Season with salt and freshly ground black pepper. Add the Cajun seasoning.
  6. Continue to simmer another 4 to 5 minutes over low heat, stirring occasionally.
  7. Toss in cooked, drained pasta and mix well. To serve, garnish with finely sliced green onions.