This bold and creamy pasta dish combines smoky sausage, melted cheese, and Cajun spice—all in one skillet for a comforting weeknight win.

8 oz elbow macaroni (about 2 cups)

2 tablespoons butter

1 lb smoked Andouille or Cajun-style sausage, sliced

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups milk

1 cup shredded sharp cheddar cheese

½ cup shredded Monterey Jack cheese

1 teaspoon Cajun seasoning (adjust to taste)

¼ teaspoon smoked paprika

Salt and black pepper, to taste

Optional: chopped green onions or parsley for garnish

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Cook macaroni to al dente, drain, and set aside.

In a large skillet, melt butter over medium heat. Cook sliced sausage until browned (4–5 minutes), then remove and set aside.

In the same skillet, sauté onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute.

Stir in flour and cook 1–2 minutes to form a roux.

Gradually whisk in milk and bring to a simmer until thickened.

Stir in Cajun seasoning, paprika, salt, and pepper.

Add macaroni and sausage to the skillet; stir to coat.

Remove from heat and stir in cheeses until melted and creamy.

Garnish with green onions or parsley and serve warm.

Use pepper jack or smoked gouda for flavor variation.

Substitute turkey sausage and low-fat milk for a lighter version.

Add bell peppers or spinach for extra veggies.

Use gluten-free pasta and flour for a gluten-free version.