Slow Cooker Cajun Mac and Cheese
A creamy, spicy twist on a Southern classic! Loaded with tender pasta, gooey cheddar, and a kick of bold Cajun seasoning with Andouille, it's the ultimate comfort food with a Louisiana flair.
Equipment
- 1 4.5 Quart Pot
Ingredients
- 4 Cups Elbow Macaroni
- 1 (10.5 Ounce) Can Cheddar Cheese Soup
- 6 Cups Cheddar Cheese freshly grated
- 2 Cups Gruyere Cheese freshly grated
- 2 Cups Sour Cream
- 2 teaspoons Onion Powder
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Black Pepper
- 1 Link Andouille Sausage diced
Instructions
- Bring a large pot of water to boil.
- Add the diced sausage to a large skillet and cook over medium-high heat until caramelized.1 Link Andouille Sausage
- Once the water is boiling, add the elbow macaroni and cook until al dente (about 7 minutes).4 Cups Elbow Macaroni
- Drain the noodles and add the sausage and remaining ingredients to the same pot and mix well.1 (10.5 Ounce) Can Cheddar Cheese Soup, 6 Cups Cheddar Cheese, 2 Cups Gruyere Cheese, 2 Cups Sour Cream, 2 teaspoons Onion Powder, 1 teaspoon Cajun Seasoning, 1 teaspoon Black Pepper
- Drop into a lightly greased large slow cooker. Cover, and cook on low for 3 hours.
- Serve immediately.
Notes
You could cook on high also, for just 2 hours, be careful of the edges of the slow cooker though.
I like to keep the pieces of Andouille Sausage nice and small so as not to be too spicy for my kids. You could keep those pieces as slices if you prefer, or bigger pieces.
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Nutrition
Serving: 200g | Calories: 889kcal | Carbohydrates: 61g | Protein: 41g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 157mg | Sodium: 1299mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1793IU | Vitamin C: 1mg | Calcium: 1020mg | Iron: 1mg
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