Cajun Mac 'N' Cheese

     Here's another recipe I'm keen on.  T'is rather a cut above a box of Kraft macaroni and cheese.

• pinch of salt
• a package of "wagon-wheel" pasta (I used fiori, which is similar in shape and size)
• 2 tablespoons of olive oil
• 6 oz diced andouille sausage (andouille is hard to come by in my area, so I substituted with a package of ground Italian sausage)
• 2-3 thinly-sliced scallions
• 1 cup chopped roasted red peppers
• 1 tablespoon Cajun seasoning (I use a brand called "Slap Ya Mama".  If you cannot obtain any, the seasoning is merely composed of salt, garlic, black pepper, red pepper, and white pepper)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup buttermilk
• 8 oz cubed sharp cheddar (more or less, as you please.  I prefer more)

 
     Boil a pot of salted water.  Cook pasta about 1 minute less than directed.  Reserve 1 cup of the pasta water, and drain the rest.  Meanwhile, combine olive oil and sausage in a large skillet; cook over high heat, stirring until brown.  Stir in the scallions and peppers until soft, about 3 minutes.  Add spice and flour; cook and stir for 2 more minutes.  Whisk in milk and buttermilk and continue whisking until sauce is thick.  Add the pasta, cheese, and reserved water to the skillet.  Reduce heat to medium-low, toss the pasta in the sauce, and cook about 1 more minute.