It’s hard to go wrong with mac ‘n’ cheese. That’s a saying that’s probably been said by many a mom when they’ve been contemplating what to make their kids for supper.

One of the nicest things about this classic comfort food is that there are so many variations a cook will never run out options.

Therese is generally the mac ‘n’ cheese cook in our house, but here’s one that I recently came across and prepared. It’s loaded with cheese and smoked sausage and also is spiced up a bit with some Cajun seasoning.

There aren’t too many kids — or adults — who will say no to this mac ‘n’ cheese.

Cajun Three-Cheese Macaroni and Smoked Sausage
12 ounces smoked sausage, sliced into half-circles
10 ounces elbow macaroni
6 ounces sharp Cheddar cheese, shredded
3 ounces Monterey jack cheese, shredded
1 shallot, diced
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 tablespoon cream cheese, softened
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper
Hot sauce (optional)
Place cut sausage in a large bowl and sprinkle on Cajun seasoning, toss to coat and set aside.
Cook macaroni, strain and set aside.
In a Dutch oven over medium-high heat, bring the oil to a shimmer. Add sausage and shallots and cook stirring occasionally about 6 to 8 minutes or until the sausage is browned.
Remove the sausage with a slotted spoon and set aside, keep the remaining oil in the Dutch oven. Turn heat to low.
Add the butter and flour to the Dutch oven and cook while stirring, scraping the bottom of the pan, about 1 minute.
Add the milk and continue stirring while scraping any leftover bits off the bottom of the pan, about 1 minute.
Turn the heat to medium and add the cream cheese, stir until cheese is melted.
Turn off the heat and stir in remaining cheeses until melted and well incorporated.
Stir the macaroni, sausage, salt, pepper and cayenne into the cheese sauce.
Bake in 325-degree oven for 25 to 30 minutes.
Serve with your favorite hot sauce.