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Comfort Food, Creole | |
| 4 quarts water 2 1/2 teaspoons kosher salt, divided 1 (16-oz.) package large elbow pasta 1/2 tablespoon canola oil 1/2 (16-oz.) package andouille sausage, chopped 1/2 cup chopped yellow onion (from 1 small onion) 1/2 cup chopped green bell pepper (from 1 small bell pepper) 1/2 cup chopped red bell pepper (from 1 small bell pepper) 1 teaspoon minced garlic (1 medium garlic clove) 6 tablespoons (3 oz.) salted butter 6 tablespoons (about 1 1/2-oz.) all-purpose flour 4 cups whole milk 2 teaspoons Cajun seasoning (such as Slap Ya Mama) 1 (8-oz.) block medium Cheddar cheese, shredded (about 2 cups) 1 (8-oz.) block pepper Jack cheese, shredded (about 2 cups) | |
| Step 1 Preheat oven to 400°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high. Add pasta; cook 8 minutes. Drain and set aside. Step 2 Heat oil in a 12-inch cast-iron skillet over medium-high; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate; wipe skillet clean. Step 3 Melt butter in skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 14 to 16 minutes. Continue to cook, whisking constantly, 5 minutes. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat. Gently stir in cooked pasta and sausage mixture. Step 4 Transfer to preheated oven with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes. | |
Unrated | |
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