Cajun Mac and Cheese combines creamy cheese sauce, smoky Andouille sausage, and bold Cajun spices for a comforting and flavorful dinner.
Alright, let me tell you about the first time I made this Cajun Mac and Cheese. It was one of those “what’s in the fridge?” kind of nights. You know, when you’re staring at random ingredients and hoping inspiration strikes? I had some leftover Andouille sausage from a gumbo experiment, a couple of bell peppers, and way too much cheese (if that’s even a thing).
I thought, “Why not jazz up mac and cheese?” And boy, did it work. The smoky sausage paired with the creamy, spicy cheese sauce was pure magic. The whole dish had this comforting, down-home vibe but with a little Louisiana flair. Even my picky eater cleaned their plate, which is nothing short of a miracle. Now, this Cajun Mac and Cheese is a go-to for everything from family dinners to potlucks.
Why You’ll Love This Cajun Mac And Cheese Recipe?
- Bold flavors: The Cajun seasoning and sausage bring a smoky, spicy kick to classic comfort food.
- Creamy and cheesy: With Cheddar and pepper jack, it’s rich, gooey, and oh-so-satisfying.
- Customizable: Swap out the sausage, add more veggies, or adjust the spice to suit your taste.
- A crowd-pleaser: Perfect for feeding a hungry group or impressing guests at a potluck.
Ingredient Notes:
Let’s talk about what makes this dish irresistible:
- Elbow Pasta: Large elbows hold onto all that creamy sauce. If you’re out, shells or penne will work just as well.
- Andouille Sausage: Smoky and slightly spicy, it’s a key player here. You can sub in smoked sausage or even chorizo if that’s what you’ve got.
- Bell Peppers: The green and red peppers add a pop of sweetness and color. Want to switch it up? Try poblano peppers for a hint of heat.
- Cajun Seasoning: The magic ingredient! I’m partial to Slap Ya Mama, but use whatever blend you love.
- Cheddar and Pepper Jack Cheeses: Cheddar gives richness, and pepper jack adds that spicy, creamy kick. Swap with Colby Jack or Gouda if you’re feeling adventurous.
- Whole Milk: Keeps the cheese sauce velvety smooth. Half-and-half will make it even richer if you’re feeling indulgent.
How To Make Cajun Mac And Cheese?
This recipe might sound fancy, but trust me—it’s easier than it looks. Here’s how it comes together:
- Cook the pasta.
Start by boiling a big pot of salted water. Cook your elbow pasta until it’s just al dente, about 8 minutes. Drain it and set it aside while you work on the good stuff. - Sauté the sausage and peppers.
Heat a little oil in a cast-iron skillet over medium heat. Add your chopped Andouille sausage, onions, and bell peppers. Stir until the sausage starts to brown and the veggies are tender—about 8 minutes. Toss in the garlic, stir for another minute, and transfer everything to a plate. - Make the cheese sauce.
In the same skillet, melt the butter over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking constantly. Slowly add the milk, a little at a time, whisking to keep it smooth. Once it thickens (about 14–16 minutes), stir in the Cajun seasoning, salt, and cheeses until it’s a velvety dream. - Combine and bake.
Mix the cooked pasta and sausage mixture into the cheese sauce until every bite is coated. Pour it all into a baking dish, spreading it evenly. - Bake and broil.
Bake at 400°F for 20–25 minutes, or until bubbly and golden. For that perfect crispy top, broil it for 3–5 minutes—but watch it closely so it doesn’t burn.
Storage Options:
Leftovers (if you have any) are easy to save:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For the best results, warm in the oven at 350°F. The microwave works too, but you might lose a little of that crispy topping.
Variations and Substitutions:
Want to make this recipe your own? Here are some ideas:
Want To Save This Recipe?
- Switch the protein: Chicken, shrimp, or even ground turkey would be amazing in place of sausage.
- Amp up the veggies: Add spinach, mushrooms, or even jalapeños for extra flavor.
- Control the spice: Use mild sausage and swap pepper jack for Monterey Jack if you prefer a milder dish.
- Gluten-free: Use gluten-free pasta and a gluten-free flour for the roux.
What to Serve with Cajun Mac And Cheese?
This dish is hearty, but it pairs well with these sides:
- Cornbread: Sweet and buttery, it’s the perfect complement to the spice.
- Grilled Veggies: Zucchini or asparagus add a nice crunch and color.
- Simple Salad: A crisp green salad with a tangy vinaigrette balances the richness.
- Chilled Drinks: Sweet tea or a crisp lager are perfect for cooling things down.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble everything in the dish, cover it, and refrigerate. Bake fresh when you’re ready to serve.
What if I don’t have Cajun seasoning?
You can make your own blend with paprika, garlic powder, onion powder, cayenne, and thyme.
Can I use a different type of pasta?
Of course! Shells, penne, or even cavatappi work beautifully in this recipe.
This Cajun Mac and Cheese is a spicy, cheesy masterpiece that’s perfect for any occasion. Whether you’re feeding a crowd or just treating yourself, this dish delivers comfort with a kick. Try it out, and let me know how it turns out—bonus points if you add your own twist!
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Keep the Flavor Coming – Try These:
Cajun Mac And Cheese
Ingredients
- 4 quarts water
- 2 1/2 teaspoons kosher salt divided
- 1 16-ounce package large elbow pasta
- 1/2 tablespoon canola oil
- 1/2 16-ounce package 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 teaspoon minced garlic from 1 medium garlic clove
- 6 tablespoons salted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 2 teaspoons Cajun seasoning such as Slap Ya Mama
- 1 8-ounce block medium Cheddar cheese, shredded (about 2 cups)
- 1 8-ounce block pepper jack cheese, shredded (about 2 cups)
Instructions
Prepare the Pasta:
- Begin by preheating the oven to 400°F (200°C). In a large Dutch oven, bring 4 quarts of water and 2 teaspoons of salt to a boil over medium-high heat. Add the elbow pasta and cook for 8 minutes, or until al dente. Drain the pasta and set aside.
Cook the Sausage and Vegetables:
- Heat the canola oil in a 12-inch cast-iron skillet over medium-high heat. Add the chopped Andouille sausage, yellow onion, green bell pepper, and red bell pepper. Sauté the mixture, stirring frequently, for approximately 8 minutes, or until the sausage begins to brown and the vegetables are tender. Add the minced garlic and cook for an additional minute. Remove the mixture from the skillet and set it aside. Wipe the skillet clean.
Prepare the Cheese Sauce:
- In the same skillet, melt the butter over medium-low heat. Gradually whisk in the flour and cook for 2 minutes, whisking continuously to prevent lumps. Slowly incorporate the milk while whisking, ensuring a smooth consistency. Increase the heat to medium and cook the mixture, whisking occasionally, until it thickens and begins to simmer, approximately 14–16 minutes. Stir in the Cajun seasoning and the remaining 1/2 teaspoon of salt. Remove the skillet from the heat and gradually mix in the shredded Cheddar and pepper jack cheeses until the sauce is smooth.
Combine Ingredients:
- Gently fold the cooked pasta and the sausage-vegetable mixture into the cheese sauce, ensuring all components are evenly coated.
Bake the Mac and Cheese:
- Transfer the combined mixture to a 9x13-inch baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and the edges are bubbling. For a crispy topping, switch the oven to broil and cook for an additional 3–5 minutes, keeping a close watch to prevent burning.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
