Cajun Mac And Cheese Recipe

Active Time:

50 mins

Total Time:

1 hr 30 mins

Servings:

A comforting weeknight meal or crowd-pleasing dish at a potluck or cookout, this creamy Cajun macaroni and cheese has a nice kick thanks to Andouille sausage, pepper Jack cheese, and Cajun seasoning. It's a flavorful twist on classic mac and cheese, with bold Cajun spices adding a warm contrast to the comforting, velvety cheese sauce. For milder palates, substitute Monterey Jack cheese and smoked sausage in the place of Andouille.

Learn how to make Cajun mac and cheese. However you choose to make it, this easy recipe serves a crowd and will be devoured by everyone around the table. Serve it hot for a satisfying, cheesy dish that's sure to be hit.

Ingredients for Cajun Mac and Cheese

Bold Cajun seasoning and Andouille sausage add an irresistible punch of flavor to this creamy mac and cheese. To make Cajun mac and cheese, you'll need:

Water: For boiling the pasta.
Kosher salt: Seasons the pasta water, and enhances the overall flavor of the dish.
Large elbow pasta: The foundation of the mac and cheese.
Canola oil: Helps the sausage and veggies cook evenly.
Andouille sausage: Adds a smoky, spicy flavor and gives the mac and cheese a meaty addition.
Yellow onion: For an aromatic depth.
Green and red bell peppers: Adds sweetness, color, and texture to the dish.
Garlic: For an earthy, savory touch.
Salted butter: The base of the roux for the cheese sauce.
All-purpose flour: Thickens the cheese sauce for a creamy consistency.
Whole milk: The liquid base of the cheese sauce, thinning the texture to coat the pasta evenly.
Cajun seasoning: Adds complexity and spice to the dish.
Medium Cheddar cheese and pepper Jack cheese: For the sharp, cheesy flavor and overall creaminess you look for in mac and cheese.

How To Make Cajun Mac and Cheese

Simply cook the pasta, sauté the sausage and peppers, and coat it all in a creamy cheese sauce before baking until bubbly. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook the pasta: Preheat oven, and bring water and salt to a boil in a Dutch oven. Cook pasta 8 minutes; drain and set aside.
Step 2. Cook the sausage and peppers: Cook sausage, onion, and bell peppers, stirring, until sausage begins to brown and veggies are tender. Add garlic and cook 1 minute. Transfer to a plate; wipe skillet clean.
Step 3. Make the cheese sauce: Melt butter in skillet. Add flour, and cook, whisking, 2 minutes. Gradually whisk in milk. Cook, whisking, until thickened and beginning to simmer. Cook an additional 5 minutes. Whisk in Cajun seasoning and remaining salt. Whisk in cheeses until smooth, and remove from heat. Stir in pasta and sausage mixture.
Step 4. Bake the macaroni and cheese: Bake on top rack until golden and bubbly. Broil until browned and crisp.

Can I Make Cajun Mac and Cheese Ahead?

Cajun mac and cheese can be made ahead so you're ready to bake when needed. To prepare it in advance, make and assemble as directed through Step 3, then wrap and refrigerate for up to two days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen, then let stand at room temperature while the oven preheats before baking as directed.

How To Store and Reheat Leftover Cajun Mac and Cheese

Wrap and refrigerate leftover mac and cheese for up to three days or freeze for up to three months. Thaw overnight in the refrigerator if frozen. Reheat, covered with foil, in a 350°F oven until hot throughout before serving.

What To Serve With Cajun Mac and Cheese

This Cajun mac and cheese truly has it all—protein, veggies, and of course, decadent mac and cheese. To round out the meal, serve with additional protein in the form of grilled or blackened chicken, shrimp, crab cakes, or additional Andouille sausage. Pair with green beans, Brussels sprouts, asparagus, a salad, or other favorite veggies, as well as cornbread or garlic bread for a hearty addition.

Why This Recipe Gets Rave Reviews

It's fun to take a classic dish and give it a new spin, and this Cajun mac and cheese does exactly that.

Kathy commented, "I made this for a Mardi Gras themed gathering. It was wonderfully creamy and flavorful. Definitely a hit with the group as my casserole dish was practically licked clean!"

Alec Brown said, "Rich, creamy, good mix of layered flavors!"

Whether you serve this dish at a Mardi Gras celebration, or just as a main course on a busy weeknight, there's no denying that it's a comforting entree you'll want to add to your dinner rotation.

More Mac and Cheese Recipes You'll Love

Let's face it—sometimes you just need mac and cheese. But when you'd prefer that mac and cheese to come with a flavorful twist, one of these recipes will surely fit the bill:

Editorial contributions by Katie Rosenhouse.b

Ingredients

4 qts. water
2 1/2 tsp. kosher salt, divided
1 (16-oz.) pkg. large elbow pasta
1/2 Tbsp. canola oil
1/2 (16-oz.) pkg. Andouille sausage, chopped
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1/2 cup chopped red bell pepper (from 1 small bell pepper)
1 tsp. minced garlic (1 medium garlic clove)
6 Tbsp. (3 oz.) salted butter
6 Tbsp. (about 1 1/2-oz.) all-purpose flour
4 cups whole milk
2 tsp. Cajun seasoning (such as Slap Ya Mama)
1 (8-oz.) block medium Cheddar cheese, shredded (about 2 cups)
1 (8-oz.) block pepper Jack cheese, shredded (about 2 cups)

Directions

Cook the pasta:

Preheat oven to 400°F. Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high. Add pasta; cook 8 minutes. Drain and set aside.
Cook the sausage and peppers:

Heat oil in a 12-inch cast-iron skillet over medium-high; add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Transfer sausage mixture to a plate; wipe skillet clean.

Jen Causey; Food Stylist: Margaret Dickey
Make the cheese sauce:

Melt butter in skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 14 to 16 minutes.

Jen Causey; Food Stylist: Margaret Dickey

Continue to cook, whisking constantly, 5 minutes. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat. Gently stir in cooked pasta and sausage mixture.

Jen Causey; Food Stylist: Margaret Dickey
Bake the macaroni and cheese:

Transfer to preheated oven with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes.

Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Margaret Monroe Dickey

Frequently Asked Questions

What is Cajun seasoning made of?

Cajun seasoning is typically made with a combination of paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, salt, and other herbs and spices.
Is there a difference between Cajun seasoning and Creole seasoning?

Cajun seasoning often includes cayenne pepper for heat, and tends to be spicier and earthier than Creole seasoning.
Can I make Cajun mac and cheese without meat?

You can make this dish without meat, if desired, by skipping the Andouille sausage in the recipe.
Can I freeze Cajun mac and cheese before or after baking?

Cajun mac and cheese can be assembled as directed through Step 3, then wrapped and frozen for up to three months. You can also freeze leftovers.