One-Skillet Smoky Cajun Sausage Cheese Mac
A comforting dish that combines spicy sausage, creamy cheese, and a hint of smokiness, all prepared in a single skillet.
Ingredients
For the Pasta
- 8 oz elbow macaroni or your favorite pasta shape
For the Sausage
- 1 lb smoked sausage Kielbasa or Andouille are great options
For the Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes fire-roasted for extra flavor
For Cooking
- 2 cups chicken or vegetable broth
- 1 cup heavy cream for creaminess
- 1 tbsp Cajun seasoning adjust to your spice preference
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Instructions
Preparation
- In a large skillet, bring water to a boil. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
- In the same skillet, add the sliced smoked sausage over medium heat. Sauté for about 5 minutes until browned.
- Toss in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, and cooked pasta. Mix well and bring to a simmer, cooking for about 5 minutes.
- Lower the heat and mix in the heavy cream and shredded cheese, stirring until the cheese melts and the sauce is creamy.
- Remove from heat, garnish with chopped green onions or parsley, and serve warm.
Notes
For a lighter version, swap heavy cream for evaporated milk or Greek yogurt. If vegetarian, use plant-based sausages and vegetable broth. Store leftovers in an airtight container in the fridge for up to three days.