Cajun Mac and Cheese
14 ounces andouille sausage, cut into half moons
3/4 cup sliced green onions, divided
16 ounces hot cooked elbow macaroni, cooked al dente and drained well
4 tablespoons butter, divided
2 tablespoons Tony Chachere’s No Salt Seasoning Blend, plus 1 to 2 teaspoons for the top
1 cup sour cream
3 cups milk
5 cups shredded cheddar cheese, divided
1/2 cup panko breadcrumbs
2 teaspoons dried parsley
Preheat oven to 375 degrees. In a large skillet, brown andouille sausage over medium heat for 2 to 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 Tony Chachere’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 the egg mixture. Stir in sausage and onions. Stir well to combine. Spray a 9 x 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 the seasoning blend over the top.
Bake for 30 to 40 minutes or until bubbly and golden on top. Top with 1/4 cup fresh chopped green onions. Serves 8.
This is also delicious baked in one large cast iron skillet or 6 to 8 (depending on the size skillet) individual mini cast iron skillets. If baking in mini skillets baking time will be 18 to 25 minutes. Click Spice Up Your Mac and Cheese to see my blog post about this recipe. Lots more photos there!