Cajun Mac & Cheese

Ingredients

• 12oz package of Richard's Premium Andouille, coin cut
• 12oz package of Richard's Premium Smoked Pork Sausage, coin cut
• 2tsp Richard's Cajun Seasoning
• 1lb elbow macaroni (or other short pasta)
• 2 Tbsp olive oil
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, chopped
• 1 Tbsp all-purpose flour
• 1 1/2 cup whole milk
• 4oz low-fat cream cheese
• 8oz extra sharp cheddar cheese, shredded
• 8oz gruyère cheese, cubed

Directions

1. Heat oven to 425°F. Oil a shallow 3-quart baking dish or six 2-cup ramekins. Cook the pasta according to package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown Richard's Premium Smoked Sausage and Richard's Premium Andouille, about 1 minute per side; set aside.
3. Wipe out the skillet; heat the remaining tablespoon oil in the same skillet over medium-low heat. Add the 1/2 onion, bell pepper, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
4. Whisk in the milk and bring to a simmer. Whisk in the cream cheese and Richard’s Cajun Seasoning until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until the cheese is melted and the mixture has slightly thickened, 1 to 2 minutes.
5. Toss the pasta with the cheese sauce, fold in the sausage, and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes and enjoy!