Mac and Cheese is hot! Here is a spicy mac & cheese recipe which is completely next level. This easy food recipe makes for a pretty holiday dish or super yummy comfort food. Between Thanksgiving and Easter people like to visit and this works when you need a quick dish.
This is not your ordinary Mac & Cheese, but it is easy, full of flavor and even the most fussy eaters will go back for another spoonful. It smells intoxicating as it cooks and has a little red and green to make it festive. 
This recipe is adapted from a Food Network recipe for Cajun Mac and Cheese.
Ingredients
- 1 package of spiral or orecchietti whole wheat or flax seed pasta
- 1 TB extra virgin olive oil
- 6 oz of andouille sausage*
- 6-8 scallions, thinly sliced
- 1 red bell pepper or 1/2 red and 1/2 green bell peppers – chopped small
- 1 TB Creole spice blend
- 2 TB all-purpuse flour
- 2 cups of 2% milk (or substitute 3/4 cup for heavy cream if decadence is desired)
- 2 oz goat cheese
- 6 oz sharp cheddar cheese cubed or grated
1. Bring a pot of salted water to a boil and cook pasta until al dente (not mushy). Drain and reserve 1 cup of cooking liquid. 
2. While water is boiling… heat oil in a large skillet on medium heat, add scallions and crumble in the sausage, stir as necessary. It takes about 2 minutes for the sausage to brown. Add peppers and stir until slightly soft. 
3. Stir in the creole seasoning and when combined stir in the flour and cook 2 more minutes. 
4. Begin to stir in the milk (or milk cream combo) about 5 more minutes until the sauce starts to thicken. Note: the color comes from the spice in the sausage, some looks much whiter which is fine.
5. Reduce heat to low and add the drained pasta and cheese stirring until well combined about 1 minute. 
6. Add in enough pasta water, about 1/2 cup to make creamy and cook about 5 minutes until you have a skillet full of gooey decadent goodness.
The remaining 1/2 of pasta water is perfect to add to mac & cheese leftover containers to promote creaminess when reheated. While leftovers are unlikely if there are more than two of you, it is great re-heated.
*When it comes to the sausage I’m partial to the Whole Foods fresh made versions (but any local butcher will do) of chicken, turkey or pork based andouille sausage. Pull the casing off and crumble into pan. The hard andouille is too greasy.
Enjoy, I’ve fed this to even the fussiest “I don’t like spicy” kids and adults, second helpings all around. Happy Cooking!
Updated 2018 printable version
Spicy Mac & Cheese
Elevate typical Mac & Cheese to a delightful dish with layers of rich decadent flavors.
- 1 package spiral or orecchietti whole wheat or flax seed pasta
- 1 TB extra virgin olive oil
- 6 oz of andouille sausage*
- 6-8 scallions (thinly sliced)
- 1 red bell pepper or 1/2 red and 1/2 green bell peppers – chopped small
- 1 TB Creole spice blend
- 2 TB all-purpuse flour
- 2 cups of 2% milk (or substitute 3/4 cup for heavy cream if decadence is desired)
- 2 oz goat cheese
- 6 oz sharp cheddar cheese cubed or grated
- Bring a pot of salted water to a boil and cook pasta until al dente (not mushy). Drain and reserve 1 cup of cooking liquid.
- While water is boiling heat oil in a large skillet on medium heat, add scallions, pull casing off sausage and crumble into pan, stir as necessary. It takes about 2 minutes for the sausage to brown. Add peppers and stir until slightly soft.
- Stir in the creole seasoning and when combined stir in the flour and cook 2 more minutes.
- Begin to stir in the milk (or milk/cream combo) about 5 more minutes until the sauce starts to thicken. Note: the color comes from the spice in the sausage, some looks much whiter which is fine.
- Reduce heat to low and add the drained pasta and cheese stirring until well combined about 1 minute.
- Add in enough pasta water, about 1/2 cup to make creamy and cook about 5 more minutes until you have a skillet full of gooey decadent goodness.
I like to add the remaining 1/2 of pasta water is to mac & cheese leftover container to promote creaminess when reheated.
*When it comes to the sausage I’m partial to the Whole Foods fresh made sausage (but any local butcher will do) of chicken, turkey or pork based andouille sausage. Don’t use cured/hard andouille, it is too greasy. You can also substitute hot Italian sausage for a less spicy version.
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