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!
Louisiana Mac & Cheese
Louisiana Mac & Cheese
with crispy pork sausage, Colby cheese & pickled bell peppers
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cake Flour
- Fresh Chives
- Fresh Milk
- Green Pepper
- Klein River Colby Cheese
- Macaroni Pasta
- Mature Cheddar Cheese
- NOMU Cajun Rub
- Onion
- Pickled Bell Peppers
- Spiced Pork Sausage
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
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…
Macaroni Pasta - 125g
Spiced Pork Sausage - 75g
Onion - 1
Green Pepper - 1
Pickled Bell Peppers - 25g
NOMU Cajun Rub - 10ml
Cake Flour - 7.5ml
Fresh Milk - 125ml
Mature Cheddar Cheese - 50
Klein River Colby Cheese - 50g
Fresh Chives - 4g
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…
Macaroni Pasta - 250g
Spiced Pork Sausage - 150g
Onion - 1
Green Pepper - 1
Pickled Bell Peppers - 50g
NOMU Cajun Rub - 20ml
Cake Flour - 15ml
Fresh Milk - 250ml
Mature Cheddar Cheese - 100g
Klein River Colby Cheese - 100g
Fresh Chives - 8g
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…
Macaroni Pasta - 250g
Spiced Pork Sausage - 150g
Onion - 1
Green Pepper - 1
Pickled Bell Peppers - 50g
NOMU Cajun Rub - 20ml
Cake Flour - 15ml
Fresh Milk - 250ml
Mature Cheddar Cheese - 100g
Klein River Colby Cheese - 100g
Fresh Chives - 8g
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…
Macaroni Pasta - 500g
Spiced Pork Sausage - 300g
Onion - 2
Green Pepper - 2
Pickled Bell Peppers - 100g
NOMU Cajun Rub - 40ml
Cake Flour - 30ml
Fresh Milk - 500ml
Mature Cheddar Cheese - 200g
Klein River Colby Cheese - 200g
Fresh Chives - 15g
Woolies Products in this dish
