Cajun Mac and Cheese Recipe
This bold, spicy Cajun Mac and Cheese takes your favorite comfort food and adds a smoky Southern kick, blending creamy cheese sauce with Cajun seasoning and optional sausage and peppers for irresistible flavor.
Equipment
- Large pot
- Colander
- Skillet or Dutch oven
- Whisk
- Wooden spoon or spatula
- Baking dish
- Grater
Ingredients
- 1 lb elbow macaroni (or other short pasta)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar, shredded
- 1 cup Monterey Jack, shredded
- 0.5 cup grated Parmesan
- Salt and black pepper, to taste
- 1.5 tbsp Cajun seasoning
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cooked andouille sausage (optional)
- 0.5 cup green bell pepper, chopped (optional)
- 0.5 cup red bell pepper, chopped (optional)
- Hot sauce (optional)
- 0.5 cup panko breadcrumbs
- 2 tbsp melted butter
- Extra Cajun seasoning for topping
Instructions
- Boil salted water and cook pasta until just al dente. Drain and set aside without rinsing.
- Sauté diced onion in butter until softened, then add garlic. Optionally, add sausage and peppers to sauté until fragrant.
- Melt remaining butter and whisk in flour to make a roux. Cook 2–3 minutes until nutty-smelling.
- Whisk in warm milk and cream gradually. Stir in Cajun spices, paprika, cayenne, salt, and pepper. Add cheeses in batches until melted.
- Stir cooked pasta into the sauce. Return sausage and veggies if removed earlier. Mix gently.
- Transfer to buttered baking dish. Top with panko, melted butter, and Cajun seasoning.
- Bake at 375°F for 20–25 min until bubbly and golden. Broil 1–2 minutes if needed. Let sit 5 min before serving.
Notes
- For a vegetarian twist, skip the sausage and add roasted mushrooms or smoked paprika with soy sauce.
- Use gluten-free pasta and flour if needed, and dial back the spice for a milder version. Broil carefully for that perfect golden crust!