Cajun Mac and Cheese

Mac and Cheese is a favorite among children. Here's a grown-up version.

14 ounces andouille, cut into 1/4-inch slices

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1/2 cup yellow onion

2 cloves garlic, minced

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/4 teaspoon cayenne pepper

3 cups milk

2 cups shredded white Cheddar cheese

1 cup shredded Gruyére cheese

16 ounces elbow macaroni, cooked according to package directions

Garnisk: smoked paprika

In a 12-inch cast-iron skillet, cook andouille over medium heat until lightly browned, 3 to 4 minutes

Add bell peppers, onion and garlic to skillet. Cook until vegetables are tender, about 6 minutes.

Sprinkle flour, salt, paprika, black pepper, and cayenne over andouille mixture. Gradually whisk in milk, and cook, stirring constantly, until slightly thickened and bubbly. Reduce heat to low; all all cheese, and cook, stirring constantly, until cheese is melted and mixture is smooth.

Gradually and gently stir pasta into cheese mixture until combined. Garnish with paprika if desired. Serve immediately.

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Enjoy!!!

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