Cajun Macaroni and Cheese

By johnwhorfin

Ingredients

• Ingredients:
• 2 500 2 500
• 3 3 3 Tbsp unsalted butter
• 3 3 3 tbsp all-purpose flour
• 1 1 2 – 2 tbsp canola oil
• 2 2 2 cups chopped onion
• 1-1/4 1-1/4 1-1/4 cups chopped celery
• 1-1/4 1-1/4 1-1/4 cups chopped green bell pepper
• 3/4 3/4 3/4 lb. andouille sausage, diced
• 1/2 1/2 1/2 tsp. cayenne
• Kosher salt
• Ground black pepper
• 1 1 15 – 15 oz can of coconut oil
• 6 6 6 oz evaporated milk
• 7 7 7 oz of Cheddar Cheese
• 5 5 5 oz of Smoked Mozzarella
• 1 1 1 Box of Penne Rigate (small rigatoni)

Details

Servings 1
Adapted from feedyoursoul2.com

Preparation

Step 1

Directions:

In a skillet, heat the oil on medium high until it begins to shimmer.  Add the sausage and brown – about 6 – 8 minutes.

Add in the trinity of vegetables and cook until softened – about 5 minutes.

Meanwhile, in a separate skillet, melt the butter on medium high.  When melted, add in the flour.

Mix until full incorporated.

Start adding the coconut milk a little at a time.  Be patient.

Let the roux full soak up the coconut milk before adding more.

In this creation, I wanted a little creamier, runnier sauce so I added some evaporated milk.  When the sauce is creamy, begin adding each cheese a little at a time.

Let it fully melt before adding more.  When all the cheese has been incorporated pour in the sausage/vegetable mixture and mix well.

Serve and Enjoy!

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