eCook Meal
Louisiana Mac & Cheese
with crispy pork sausage, Colby cheese & pickled bell peppers
Oven-free, creamy as can be, and ready in a jiffy. This Southern beauty is swirled with two types of cheese, sautéed onion and bell peppers, pan-fried sausage, and a hint of smoky Cajun spice. If this isn’t comfort food, we don’t know what is!
Serving guide
Choose your portion size.
GET THE PASTA WATER GOING
Place a pot of water for the macaroni over a high heat. Add a drizzle of oil, stir through a pinch of salt, and bring to the boil.
CRISPY SAUSAGE & FRIED VEG
Place a pan over a high heat with a small drizzle of oil. When hot, sauté the chopped sausage for 3-4 minutes until crispy and glossy. On completion, transfer to a bowl, leaving the juices in the pan. Return the pan to the heat and fry the diced Onion and green pepper for 5-6 minutes until soft and slightly caramelised, shifting occasionally. Add the diced pickled peppers and fry for another minute. Remove from the pan on completion, add to the bowl of fried sausage, and set aside.
HOLY MACARONI!
Once the water is boiling, cook the macaroni for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CREAMY, CHEESY GOODNESS
Place a pot over a medium-high heat with 2 tsp of butter. Allow to soften slightly, then add in the Cajun Rub (to taste) and the flour. Mix vigorously with a wooden spoon for about a minute until it forms a paste – this is called a roux. Gently whisk in the Milk and a generous pinch of salt until well combined. Add in both grated cheeses and stir until the sauce is thick and the cheese has melted. Add in the drained macaroni and three-quarters of the sausage, pepper, and Onion mixture. Stir through until reheated and remove from the heat on completion.
LUSCIOUS LOUISIANA SUPPER
Pile up a generous helping of cheesy macaroni and scatter over the remaining sausage, peppers, and Onion. Garnish with the fresh, chopped chives and tuck in! You can thank us later…
GET THE PASTA WATER GOING
Place a pot of water for the macaroni over a high heat. Add a drizzle of oil, stir through a pinch of salt, and bring to the boil.
CRISPY SAUSAGE & FRIED VEG
Place a pan over a high heat with a small drizzle of oil. When hot, sauté the chopped sausage for 3-4 minutes until crispy and glossy. On completion, transfer to a bowl, leaving the juices in the pan. Return the pan to the heat and fry the diced Onion and green pepper for 6-7 minutes until soft and slightly caramelised, shifting occasionally. Add the diced pickled peppers and fry for another minute. Remove from the pan on completion and add to the bowl of fried sausage, and set aside.
HOLY MACARONI!
Once the water is boiling, cook the macaroni for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CREAMY, CHEESY GOODNESS
Place a pot over a medium-high heat with 1 tbsp of butter. Allow to soften slightly, then add in the Cajun Rub (to taste) and the flour. Mix vigorously with a wooden spoon for about a minute until it forms a paste – this is called a roux. Gently whisk in the Milk and a generous pinch of salt until well combined. Add in both grated cheeses and stir until the sauce is thick and the cheese has melted. Add in the drained macaroni and three-quarters of the sausage, pepper, and Onion mixture. Stir through until reheated and remove from the heat on completion.
LUSCIOUS LOUISIANA SUPPER
Pile up a generous helping of cheesy macaroni and scatter over the remaining sausage, peppers, and Onion. Garnish with the fresh, chopped chives and tuck in! You can thank us later…
GET THE PASTA WATER GOING
Place a pot of water for the macaroni over a high heat. Add a drizzle of oil, stir through a pinch of salt, and bring to the boil.
CRISPY SAUSAGE & FRIED VEG
Place a pan over a high heat with a small drizzle of oil. When hot, sauté the chopped sausage for 3-4 minutes until crispy and glossy. On completion, transfer to a bowl, leaving the juices in the pan. Return the pan to the heat and fry the diced Onion and green pepper for 6-7 minutes until soft and slightly caramelised, shifting occasionally. Add the diced pickled peppers and fry for another minute. Remove from the pan on completion and add to the bowl of fried sausage, and set aside.
HOLY MACARONI!
Once the water is boiling, cook the macaroni for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CREAMY, CHEESY GOODNESS
Place a pot over a medium-high heat with 1 tbsp of butter. Allow to soften slightly, then add in the Cajun Rub (to taste) and the flour. Mix vigorously with a wooden spoon for about a minute until it forms a paste – this is called a roux. Gently whisk in the Milk and a generous pinch of salt until well combined. Add in both grated cheeses and stir until the sauce is thick and the cheese has melted. Add in the drained macaroni and three-quarters of the sausage, pepper, and Onion mixture. Stir through until reheated and remove from the heat on completion.
LUSCIOUS LOUISIANA SUPPER
Pile up a generous helping of cheesy macaroni and scatter over the remaining sausage, peppers, and Onion. Garnish with the fresh, chopped chives and tuck in! You can thank us later…
GET THE PASTA WATER GOING
Place a pot of water for the macaroni over a high heat. Add a drizzle of oil, stir through a pinch of salt, and bring to the boil.
CRISPY SAUSAGE & FRIED VEG
Place a pan over a high heat with a small drizzle of oil. When hot, sauté the chopped sausage for 4-5 minutes until crispy and glossy. On completion, transfer to a bowl, leaving the juices in the pan. Return the pan to the heat and fry the diced Onion and green pepper for 7-9 minutes until soft and slightly caramelised, shifting occasionally. Add the diced pickled peppers and fry for another minute. Remove from the pan on completion and add to the bowl of fried sausage, and set aside.
HOLY MACARONI!
Once the water is boiling, cook the macaroni for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CREAMY, CHEESY GOODNESS
Place a large pot over a medium-high heat with 2 tbsp of butter. Allow to soften slightly, then add in the Cajun Rub (to taste) and the flour. Mix vigorously with a wooden spoon for about a minute until it forms a paste – this is called a roux. Gently whisk in the Milk and a generous pinch of salt until well combined. Add in both grated cheeses and stir until the sauce is thick and the cheese has melted. Add in the drained macaroni and three-quarters of the sausage, pepper, and Onion mixture. Stir through until reheated and remove from the heat on completion.
LUSCIOUS LOUISIANA SUPPER
Pile up a generous helping of cheesy macaroni and scatter over the remaining sausage, peppers, and Onion. Garnish with the fresh, chopped chives and tuck in! You can thank us later…
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R129.36
for 4 servings · R32.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mature Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 24% of packR40.00
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Spiced Pork Sausage needs 300 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 60% of packR50.99
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Green Pepper needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Klein River Colby Cheese
- NOMU Cajun Rub
- Cake Flour
- Pickled Bell Peppers
- Macaroni Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Louisiana Mac & Cheese?
The preparation time for Louisiana Mac & Cheese with crispy pork sausage, Colby cheese & pickled bell peppers is between 20 and 30 minutes.
What is the total time required to make Louisiana Mac & Cheese with crispy pork sausage, Colby cheese & pickled bell peppers?
The total time required to make Louisiana Mac & Cheese with crispy pork sausage, Colby cheese & pickled bell peppers is between 25 and 35 minutes.
How many servings does Louisiana Mac & Cheese provide?
4 servings
What are the main ingredients in Louisiana Mac & Cheese?
Cake Flour, Cheddar Cheese, Fresh Chives, Green Pepper, Klein River Colby Cheese, Macaroni Pasta, Milk, NOMU Cajun Rub, Onion, Pickled Bell Peppers, Spiced Pork Sausage
What is the nutritional information of Louisiana Mac & Cheese?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Louisiana Mac & Cheese?
HOLY MACARONI!: Once the water is boiling, cook the macaroni for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. LUSCIOUS LOUISIANA SUPPER: Pile up a generous helping of cheesy macaroni and scatter over the remaining sausage, peppers, and onion. Garnish with the fresh, chopped chives and tuck in! You can thank us later… GET THE PASTA WATER GOING: Place a pot of water for the macaroni over a high heat. Add a drizzle of oil, stir through a pinch of salt, and bring to the boil. CREAMY, CHEESY GOODNESS: Place a pot over a medium-high heat with 1 tbsp of butter. Allow to soften slightly, then add in the Cajun Rub (to taste) and the flour. Mix vigorously with a wooden spoon for about a minute until it forms a paste – this is called a roux. Gently whisk in the milk and a generous pinch of salt until well combined. Add in both grated cheeses and stir until the sauce is thick and the cheese has melted. Add in the drained macaroni and three-quarters of the sausage, pepper, and onion mixture. Stir through until reheated and remove from the heat on completion. CRISPY SAUSAGE & FRIED VEG: Place a pan over a high heat with a small drizzle of oil. When hot, sauté the chopped sausage for 3-4 minutes until crispy and glossy. On completion, transfer to a bowl, leaving the juices in the pan. Return the pan to the heat and fry the diced onion and green pepper for 6-7 minutes until soft and slightly caramelised, shifting occasionally. Add the diced pickled peppers and fry for another minute. Remove from the pan on completion and add to the bowl of fried sausage, and set aside.
What should be prepared from my kitchen to make Louisiana Mac & Cheese?
Cake Flour, Cheddar Cheese, Fresh Chives, Green Pepper, Klein River Colby Cheese, Macaroni Pasta, Milk, NOMU Cajun Rub, Onion, Pickled Bell Peppers, Spiced Pork Sausage
How many calories does Louisiana Mac & Cheese have?
calories
How much fat content does Louisiana Mac & Cheese have?
grams