Jambalaya Style Macaroni Cheese Sp5
Dive into a bold fusion of flavors with this irresistible Jambalaya Style Macaroni Cheese! Perfectly cooked elbow macaroni mingles with smoky andouille sausage, tender shrimp, and sautéed bell peppers for a Cajun-inspired twist on a comfort food favorite. A creamy, spicy cheese sauce made with sharp cheddar and pepper jack adds a kick, while hints of paprika, cayenne, and thyme bring home the classic jambalaya essence. Baked to golden perfection and garnished with fresh parsley, this dish is a hearty, flavor-packed crowd-pleaser that’s perfect for weeknight dinners or special occasions. Whether you’re craving a Southern classic or elevating your mac and cheese game, this recipe is the ultimate cheesy indulgence!
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 200 grams andouille sausage
- 200 grams raw shrimp, peeled and deveined
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cook the elbow macaroni according to the package instructions. Drain and set aside.
Slice the andouille sausage into thin rounds. In a large skillet over medium heat, cook the sausage until browned. Remove and set aside.
In the same skillet, add the raw shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add the diced red bell pepper, green bell pepper, and chopped onion. Sauté over medium heat for 5 minutes until softened. Add the minced garlic and cook for another minute. Remove the vegetables and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens slightly, about 3-5 minutes.
Lower the heat and stir in the shredded cheddar cheese and pepper jack cheese until fully melted and smooth.
Mix in the paprika, cayenne pepper, oregano, thyme, salt, and black pepper to the cheese sauce.
Combine the cooked macaroni, sausage, shrimp, and sautéed vegetables in the saucepan with the cheese sauce. Stir well to coat evenly.
Transfer the mixture to a large casserole dish. Optionally, sprinkle additional shredded cheese over the top.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until bubbling and golden on top.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 7162 mg | 311% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 50.6 g | ||
| Protein | 241.6 g | 483% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3303 mg | 254% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
