Ragin' Cajun Mac and Cheese

I am a lover of spicy foods and I once dated someone from the Bayou, well lets just say I loved the food almost as much as him. I am from the South, where comfort food is home and macaroni and cheese is a comfort food enjoyed on occasions such as BBQ's, Holiday's, and graduation dinners. There is no skimping out on this recipe-so diet lovers beware.
My variation is creamy, spicy, and most of all delicious!

INGREDIENTS

16 oz package of elbow macaroni
1 stick of (softened) butter
2 eggs (beaten)
1 13 oz can of evaporated milk
1 12 oz package of Colby jack cheese
1 12 oz package of sharp cheddar
1 small box of Velveeta cheese
1 package of smoked sausage or Andouille sausage (as long as it is spicy)
Cajun seasoning
Seasoning Salt
Black Pepper

DIRECTIONS

Before you began mixing your ingredients preheat the oven to 350 degrees. Then
boil the macaroni according to the directions on the package, however cook about 3 minutes less than the directions because they will finish baking in the oven. Once the macaroni has finished cooking be sure to drain but do not rinse.
While the macaroni is boiling cut the Velveeta into squares and package of sausage into circles. At this time you may want to brown the sausage and drain the grease on a napkin or paper towel.
Then in a mixing bowl combine butter, eggs, and milk and stir until evenly mixed (wet mixtures). Next combine all ingredients into a 13 x 9 x 2" baking dish: macaroni, sausage, Velveeta cheese, and the wet mixtures, salt and pepper to taste, however you may be a little more generous with the Cajun seasoning. Once all the ingredients are in the in baking dish evenly distribute Colby Jack and Sharp cheddar cheese. Make sure you stir up the mixture well being careful not to tear the noodles and place in oven for 35-45 minutes until the macaroni browns on top. Once done let dish cool for 15 minutes and serve.

This is a good side dish when served with fried catfish or fried chicken.

Learn more about this author, Kim Starks.
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