Cajun Mac & Cheese

1 tablespoon unsalted butter
¼ pound Tasso, diced
¼ pound Andouille Smoked Sausage (Hot or Regular), diced
1 cup onions, diced
½ cup celery, diced
½ cup bell peppers, diced
1 tablespoon garlic, minced
¼ cup tomato sauce
½ cup canned diced tomatoes
¾ cup chicken stock
1 tablespoon Meat Magic®


8 ounces freshly grated Pepper Jack cheese
1 tablespoon cornstarch
1 (12 ounce) can evaporated milk
¼ cup heavy cream
½ cup freshly grated sharp cheddar cheese
½ cup thinly sliced green onion
1 pound cooked macaroni pasta (keep warm)

In 4-quart pot, melt butter on medium high heat. Add tasso and andouille and saute until brown, stirring often. Add onions, celery and bell peppers and scrape bottom of pan. Cook until vegetables are soft and starting to turn brown. Add garlic and cook until garlic smells sweet, about 3 minutes. Add tomato sauce and simmer for about 5 minutes. Add diced tomatoes, chicken stock and Meat Magic® and bring to a boil. Reduce to a simmer and cover. Cook for 30 minutes. Take lid off and cook for 10 more minutes, or until sauce is very thick. Set aside.

Add pepper jack cheese to a mixing bowl and add cornstarch and toss to coat cheese. Put in small pot with evaporated milk and heat on medium, whisking constantly, until cheese is melted and sauce is thick. Add reserved andouille and tasso mixture to cheese sauce and stir to combine. In a large pot or mixing bowl, mix cheese sauce, heavy cream, cheddar cheese, green onions, and hot pasta and mix until cheddar is melted, and pasta is fully coated. Serve immediately.