*Photo from Food Network
We really enjoyed this, a little twist on a plain macaroni and cheese that totally didn't feel like we were eating macaroni and cheese. You could use polish sausage or smoked sausage in place of the andouille if you don't want the extra spice, and I think it would be just as good!
12 oz. wagon-wheel pasta (I found this in the bulk section of my store, it can be hard to find in the pasta aisle)
2 Tbsp. extra-virgin olive oil
6 oz. andouille sausage, diced
2 bunches scallions, thinly sliced
1 bell pepper (red or green), chopped
1 Tbsp. Cajun spice blend
2 Tbsp. all-purpose flour
2 cups whole milk
8 oz. sharp cheddar cheese, cut into small cubes (I used mild cheddar since we aren't sharp fans)
1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
2. Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.
3. Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.