Louisiana Mac & Cheese

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

with crispy pork sausage, Colby cheese & pickled bell peppers

4.8

Hands on Time: 20 - 30 minutes

Overall Time: 25 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
Photo of Louisiana Mac & Cheese
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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…

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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…

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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…

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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…

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, 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

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?

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. 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. 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…

What should be prepared from my kitchen to make Louisiana Mac & Cheese?

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

How many calories does Louisiana Mac & Cheese have?

calories

How much fat content does Louisiana Mac & Cheese have?

grams

Woolies Products in this dish

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Green Peppers 2 Pk

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

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Photo of Onion Flakes 35 g

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Red Salad Onions 75 G

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Red Onions 5 String

Photo of Fresh Chives 20 g

Fresh Chives 20 G

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Mild Spring Onions 100 G

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Bulk Onions 3 Kg

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