Gluten Free Cajun Skillet Mac and Cheese Recipe
Mardi Gras has come and gone this year – which, in Florida, meant Cajun festivals, a big Mardi Gras party at Universal Studios, and several seafood festivals (which are pretty much a year-round occurrence around these parts).
Despite the influx of Cajun food and New Orleans-inspired events, I’m somehow only now craving that delicious spice of Cajun cuisine. So, I decided to dig through my pantry and see what I could come up with. This Gluten Free Cajun Skillet Mac and Cheese Recipe is the tasty outcome!
Recipe notes: For the pasta, I used Sam Mills Corn and Rice pasta, which seems to hold up better than pastas made with just rice and is more tender than those made with just corn. It’s important to always check your seasoning mixes to make sure they are gluten free, and the same goes for sausages.
- 1 12-ounce box Sam Mills Corn and Rice fusilli or penne
- 4 ½ cups water
- 1 ½ teaspoons kosher or fine sea salt
- 1 12-ounce can evaporated milk
- 2 teaspoons gluten free Cajun spice mix
- 12 ounces andouille sausage diced
- 1 red bell pepper seeded, deveined, and diced
- 1 green bell pepper seeded, deveined, and diced
- 1 cup grated American cheese
- 1 cup grated cheddar cheese
Put the pasta, water, and salt in a large skillet and bring to a boil over high heat. Cook, stirring, until almost all of the water is gone and the pasta is tender.
Add the evaporated milk, Cajun spice, sausage, and peppers and bring to a boil. Reduce heat to medium and cook until the mixture thickens, about 5 minutes. Add the cheeses and cook, stirring, until the cheese is melted. Add additional salt and pepper, to taste.
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