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  1. This recipe has all the creaminess of the traditional favorite, but it gets it from a unique ingredient: cream cheese. Another twist on tradition: andouille sausage, which lends Cajun flavor and spice.

  2. oz. medium shell-shaped pasta 12 oz. andouille sausage, sliced (1/2 inch)

  3. 1/3 cup chopped onion 1 1/2 cups whole milk 4 oz. cream cheese, softened 1 1/2 cups shredded cheddar cheese 1 teaspoon Cajun seasoning 1/3 cup panko*

  4. Cook pasta according to package directions; drain.

  5. Meanwhile, cook sausage and onion in large nonstick skillet over medium heat 6 minutes or until onion is softened. Reduce heat to medium-low. Add milk and cream cheese, stirring constantly until cream cheese is melted. Stir in cheddar cheese and Cajun seasoning until cheese is melted. Stir in pasta.

  6. Toast panko in small nonstick skillet over medium-high heat until golden brown. Sprinkle over pasta just before serving.

  7. TIP *Panko are coarse bread crumbs usually found next to other bread crumbs or in the Asian section of the supermarket.

  8. (1 3/4-cup) servings PER SERVING: 885 calories, 53 g total fat (25 g saturated fat), 42 g protein, 58.5 g carbohydrate, 155 mg cholesterol, 1410 mg sodium, 3.5 g fiber


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