CAJUN MAC & CHEESE

2 Tbsp oil
1 onion, finely chopped 
1 cup red bell pepper, finely chopped 
1 lb Andouille sausage, diced
1 lb Medium Cooked Shrimp (Peeled, Deveined, Tail-off)
¼ tsp Ole Cajun seasoning 
3 Tbsp butter
3 Tbsp flour
1¾ cup milk
¾ cup evaporated milk 
1 cup Colby and Monterrey Jack shredded cheese 
16 ounces of rigatoni pasta


Cook pasta according to package directions, removing from heat and draining 2 minutes short of the stated time for al dente pasta.

Heat oil over medium heat. Add sausage, shrimp, and Ole Cajun cook until browned. Remove from pan and set aside. Add onion and red bell pepper to the pan and saute for about 5 minutes or until the vegetables begin to soften. Set aside.

In a separate heavy bottomed pot, melt butter over medium heat. Add flour and stir until fully combined.

Whisk in a small amount of milk at a time, letting the roux {fancy word for butter + flour} soak up the milk before adding more. Once combined, bring to a boil and whisk for 2 minutes. Whisk in evaporated milk.

Add cheese, in small batches, into the sauce letting the cheese fully melt before adding more. Stir in sausage and vegetables. Then, add pasta and stir well. Add to baking dish; top with additional cheese. Bake until cheese is melted.