Cajun Mac and Cheese

Cajun Mac and Cheese


9 tbsp. unsalted butter
1/2 pound elbow macaroni
1 pound spicy Italian sausage or Andouille
1 cup chopped yellow onions
1/2 cup chopped green pepper
1 tbsp. Creole/Cajun Seasoning
4 tsp minced garlic
1/2 tsp anise seeds
1/2 cup all-purpose flour
3 cups whole milk
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cayenne
3 cups grated sharp cheddar cheese
1/2 cup fine dry bread crumbs


Preheat your MAK Grill to 325 degrees F and insert MAK Griddle.

Butter a large casserole dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.

Chop up your sausage, onion, and green pepper.



In the MAK Griddle, cook the sausage, stirring, until browned and the fat is rendered. Remove excess grease with paper towels to leave about 1 tablespoon of fat. Add the onions, bell peppers, and 1 teaspoon of the Creole Seasoning, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove the griddle from MAK Grill, put FlameZone cover, and grate back in. Turn the MAK Grill up to 350 degrees.


Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour and constantly stir with a wooden spoon; cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, constantly whisking, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of cheese, and stir well.


Add the noodles, cooked sausage, and vegetables, and stir well to combine. Pour into the prepared baking dish.


In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and the remaining 2 teaspoons of Creole Seasoning. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Remove from the MAK Grill and let rest for 5 minutes before serving.