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Get RecipeKids love it. Adults crave it. Macaroni and cheese is the ultimate comfort food! These days mac and cheese is going a little upscale. So, why not spice things up a bit? This Cajun Mac and Cheese by The Cooking Mom combines Andouille Sausage and Tony’s No Salt Seasoning Blend. It’s full of flavor but not too spicy!
Ingredients
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14 Ounces Andouille Sausage, Cut into Half Moons
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3/4 Cup Green Onions, Sliced and Divided
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16 Ounces Cooked Elbow Macaroni, Cooked al dente and Drained Well
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4 Tablespoons Butter, Divided
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2 Tablespoons Tony’s No Salt Seasoning Blend, Plus 1-2 Teaspoons for the Top
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3 Eggs
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1 Cup Sour Cream
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3 Cups Milk
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5 Cups Shredded Cheddar Cheese, Divided
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1/2 Cup Panko Breadcrumbs
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2 Teaspoons Dried Parsley
- Clear
Directions
- Preheat oven to 375°F.
- In a large skillet, brown Andouille Sausage over medium heat for 2-4 minutes or until it just starts to get a bit browned.
- Add 1/2 cup green onions and cook another minute or two until the onions start to get soft.
- In a large bowl toss the hot cooked pasta with 3 tablespoons of butter. Add 2 tablespoons of Tony’s No Salt Seasoning Blend to the macaroni.
- In another bowl, whisk together eggs, sour cream and milk until smooth.
- Next, mix into the macaroni 3 cups shredded cheddar cheese and egg mixture. Stir in sausage and onions. Stir well to combine.
- Spray a 9×13-inch casserole dish with cooking spray. Spoon macaroni mixture into casserole dish. Sprinkle remaining 2 cups of cheese over the top.
- Melt the remaining 1 tablespoon of butter.
- In another bowl, mix together melted butter with panko breadcrumbs and dried parsley. Sprinkle breadcrumb mixture on top of casserole. Sprinkle a teaspoon or two of Tony’s No Salt Seasoning over the top.
- Bake for 30-40 minutes or until bubbly and golden on top. Top with 1/4 cup fresh chopped green onions.
NOTES:
This is also delicious baked in one large cast iron skillet or 6 to 8 individual mini cast iron skillets. If baking in mini skillets, baking time will be 18-25 minutes.
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