This grown-up version of mac and cheese is not for the faint of heart; it’s loaded with andouille sausage and Cajun seasoning for a spicy kick, but still includes a ridiculous amount of creamy cheese. How’s that for adulting? MORE+LESS-
cup Progresso™ plain panko crispy bread crumbs
teaspoons Cajun seasoning
oz andouille sausage, cut into 1/2-inch slices
oz uncooked farfalle pasta (4 cups)
can (12 oz) evaporated milk
cups shredded Cheddar cheese (12 oz)
cups shredded cooked chicken
cup sliced green onions
In 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Add 1/2 teaspoon of the Cajun seasoning; set aside.
In 4-quart saucepan, cook sausage over medium-high heat 2 to 3 minutes, stirring frequently, until no longer pink. Transfer sausage to bowl.
Place pasta in same saucepan. Add water; cook over medium-high heat 6 to 8 minutes, stirring frequently, until water is almost completely absorbed and pasta is al dente. Add milk and remaining 1 1/2 teaspoons Cajun seasoning; heat to boiling. Add cheese. Reduce heat to low; cook 1 to 2 minutes, stirring constantly, until cheese is melted and liquid has reduced to a creamy sauce. Stir in sausage, hot sauce, chicken and green onions; cook until heated through. Top with browned bread crumbs; garnish with additional sliced green onions, if desired.
- Andouille is a spicy smoked pork sausage mostly used in Creole and Cajun dishes.
- Cajun seasoning is a blend of several spices, including paprika, onion powder, garlic powder, cayenne, dried thyme, salt and pepper.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
5 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.