This was a pretty yummy weeknight dinner. I think Adam liked this one more than I did, maybe I’m a macaroni and cheese purist. I don’t know, but it was by no means a bad recipe. Actually really good, but not wuite my thing. Not too shabby at all, from Food Network Magazine. I forgot to buy scallions, so I used half a red onion. And I used jarred roasted red peppers, yum.

Cajun Mac and Cheese

Kosher salt
12 ounces wagon-wheel pasta
2 tablespoons extra-virgin olive oil
6 ounces andouille sausage, diced
2 bunches scallions, thinly sliced
1 bell pepper (red or green), chopped
1 tablespoon Cajun spice blend
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, cut into small cubes

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes.

Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes.

Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.