Cajun Gumbo Mac n’ Cheese

I premiered this recipe on the DISH on Oz and let me tell you the viewers went crazy! I can't really blame them though. We all love mac n' cheese and this recipe is a new fun way to enjoy it. I took all of the amazing ingredients from a New Orleans style gumbo (the smoked sausage, sautéed peppers and onions, and gulf shrimp) and tossed them in a spicy three cheese sauce with pasta. I guarantee this is unlike anything your mouth has every experienced!

Cooking spray

6 oz smoked andouille sausage. sliced

½ onion, diced

½ green bell pepper, diced

2 garlic cloves, minced

salt and pepper, to taste

3 tbsp butter

¼ cup flour

2 ½ cups milk

2 cups shredded cheddar cheese

2 cups shredded Colby Jack cheese

1 cup shredded mozzarella cheese

1 tsp salt

¼ tsp cayenne pepper

several dashes hot sauce, optional

½ lb small/medium shrimp, peeled and deveined

1 lb cooked cavatappi pasta or elbow macaroni

Preheat oven to 375˚F. Coat 2-quart casserole baking dish with non-stick cooking spray. Set aside.

Heat large non-stick sauté pan over medium heat. Lightly spray pan with cooking spray.

Sauté sausage for 2-3 minutes until browned on each side. Add onions and bell peppers. Cook for 1-2 minutes until softened and browning. Stir in garlic. Season with salt and pepper to taste and remove from pot.

Melt butter in pot. Stir in flour and cook for 1-2 minutes. Pour in milk. You may want to use a whisk to eliminate any lumps. (Reserve about ½ a cup of cheese to sprinkle on top once in baking dish.) Stir in cheeses. Lower heat and stir until cheese is melted. Add salt, cayenne pepper and hot sauce if desired.

Combine warm cheese sauce with sausage mixture, raw shrimp, and cooked pasta. Stir well and spoon into baking dish. Top with remaining cheese and bake for 20-25 minutes until cheese is bubbling and top is golden brown.

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Cajun Gumbo Mac n’ Cheese