If there’s ever a dish that brings pure comfort with a kick of fiery flavor, it’s Cajun Mac and Cheese. This creamy, ultra-cheesy baked pasta is loaded with Cajun-spiced andouille sausage, sweet peppers, and a blanket of oozy white cheddar—making it one of those irresistible crowd-pleasers you’ll crave again and again!
Why You’ll Love This Recipe
- Ultimate Comfort Food: The creamy, cheesy sauce clings to every noodle and the spicy sausage makes each bite feel like a hug.
- Big, Bold Cajun Flavor: Cajun seasoning and smoked paprika infuse this dish with that signature Louisiana warmth—no bland bites allowed!
- Perfect for Parties or Weeknights: This bakes up beautifully in a casserole for sharing, but it’s also easy enough for a comforting family dinner.
- Easy to Customize: Add extra veggies, use another sausage or go extra spicy—Cajun Mac and Cheese always adapts to your cravings!
Ingredients You’ll Need
One of the best things about Cajun Mac and Cheese is how each ingredient plays a crucial role in making this dish so memorable. Let’s break down the essentials and little secrets that make every forkful absolutely pop!
- Uncooked Elbow Noodle Pasta (2½ cups): Classic elbows are just the right shape for catching gooey cheese in every nook and cranny.
- Andouille Sausages (6, diced): Authentic Cajun flavor comes alive with smoky, spicy andouille—go for the pre-cooked kind in packs of 4 for convenience.
- Red Pepper (1, diced): Adds sweet crunch and vibrant color that really stands out among the creamy cheese.
- Olive Oil (1 Tbsp): Helps brown the veggies and sausage for rich, caramelized flavor.
- White Cheddar Cheese (2 8oz blocks, grated): Freshly grated melts best—white cheddar gives you a gorgeous sauce with a touch of sharpness.
- Butter (2 Tbsp): Starts your cheese sauce off on a velvety note.
- All-Purpose Flour (1 Tbsp): Just enough to thicken up the sauce without making it gloopy.
- Milk (1½ cups): Helps everything come together into a luscious, smooth cheese sauce.
- Salt (¼ tsp, or to taste): A little bit goes a long way, since Cajun seasoning adds extra savoriness.
- Cajun Seasoning (1 Tbsp): The star spice for that signature smoky, garlicky, oniony punch—don’t skimp!
- Smoked Paprika: A sprinkle on top brings gorgeous color and that irresistible smoky aroma.
Variations
Cajun Mac and Cheese is as flexible as it is flavorful. There are so many ways to put your own twist on it—so don’t be afraid to experiment based on what you love or have on hand!
- Veggie Boost: Stir in diced tomatoes, sautéed mushrooms, or spinach for more color and nutrition.
- Protein Swap: Try smoked chicken or chorizo instead of andouille, or make it vegetarian with plant-based sausage.
- Spice Level Up: Add crushed red pepper flakes, jalapeños, or use extra Cajun seasoning for even more heat.
- Cheese Lovers’ Dream: Mix in pepper jack or Monterey Jack for an extra oozy, melty cheese pull.
How to Make Cajun Mac and Cheese
Step 1: Cook the Pasta, Sausage & Peppers
Start by bringing a big pot of salted water to a rolling boil and cook your elbow pasta according to package directions. Meanwhile, heat olive oil in a large pan and toss in the diced red pepper and andouille sausage. Sauté everything for about 10-15 minutes, letting the sausage brown and turn beautifully crisp while the peppers soften up and get savory. Use a slotted spoon to remove the sausage and peppers, set them aside, and wipe the pan clean to get ready for the magic: the cheese sauce!
Step 2: Make the Cajun Cheese Sauce
In the same pan over medium heat, melt the butter and stir in the flour and salt to form a quick roux—this is the base for that luxurious sauce you’re about to build. Slowly whisk in the milk and cook, stirring, until thickened and smooth. Drop the heat to low and add most of the grated cheese (save some for later!), whisking until it’s completely melted and silky. Now, stir in the Cajun seasoning so that every spoonful is packed with smoky, spicy goodness.
Step 3: Assemble & Bake
Gently fold the cooked noodles, sausage, and peppers into your cheese sauce, making sure everything gets properly coated in all that creamy, Cajun-infused goodness. Spoon the mixture into a baking dish, sprinkle the reserved cheese generously over the top, and give it a dusting of smoked paprika. Bake at 350°F for about 15 minutes until bubbly, then finish under the broiler for a couple minutes to get that irresistible golden, slightly crispy top—just keep a close eye so it doesn’t singe!
Step 4: Cool, Serve, & Savor
Once your Cajun Mac and Cheese is bubbling hot with a beautifully bronzed top, let it cool for a few minutes (it’ll thicken up just right!). Dig in while it’s still steamy, and for an extra pop, sprinkle a little more Cajun seasoning over the top. Grab a fork—and maybe a cold drink. You’re about to fall in love!
Pro Tips for Making Cajun Mac and Cheese
- Cheese Matters Most: Use blocks of white cheddar and grate them yourself—the pre-shredded kind doesn’t melt as luxuriously and your sauce deserves to be dreamy.
- Make It Smoky: Don’t skip the smoked paprika on top—it gives your Cajun Mac and Cheese that irresistible, southern BBQ aroma as it bakes.
- Broil for a Perfect Crust: Keep a close eye during the broil step—cheese can go from bubbling gold to burnt in seconds, so trust your eyes not just the timer.
- Pasta Timing: Undercook your noodles just a touch before baking (about 1 minute less than package) so they finish perfectly al dente in the oven, not mushy.
How to Serve Cajun Mac and Cheese
Garnishes
Right as you pull your bubbling dish from the oven, sprinkle on some fresh chopped parsley or thinly sliced green onions for a burst of color and a touch of herbal freshness. For a finishing flourish, a last dusting of Cajun seasoning or even a few rings of fresh jalapeño can take your Cajun Mac and Cheese to the next level!
Side Dishes
This indulgent casserole has plenty of personality all on its own, but if you want to round out your menu, think simple: a crisp green salad with a tangy vinaigrette, roasted okra or broccoli, or even cornbread. Anything fresh and light makes the flavors of Cajun Mac and Cheese shine even brighter.
Creative Ways to Present
For a fun twist, scoop your hot Cajun Mac and Cheese into individual ramekins for a dinner party—or serve straight from a cast iron skillet for dramatic, rustic flair. If you’re entertaining, set up a mac-and-cheese bar with chopped jalapeños, bacon bits, scallions, or extra hot sauce so everyone can customize their serving!
Make Ahead and Storage
Storing Leftovers
If you have any Cajun Mac and Cheese left over (and that’s a big “if”), let it cool completely, then cover tightly and refrigerate for up to 4 days. It reheats like a dream and makes for killer next-day lunches!
Freezing
You can absolutely freeze portions of Cajun Mac and Cheese. Just let it cool, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, sprinkle a splash of milk over your portion and cover loosely with foil, then warm in a 325°F oven until hot and melty. You can also microwave in short bursts, stirring in between to keep the cheese creamy.
FAQs
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What’s the best sausage to use for Cajun Mac and Cheese?
Andouille sausage is classic for this recipe—its smoky, robust spice is totally signature. If you can’t find it, smoked kielbasa or chorizo are delicious alternatives, or try a plant-based sausage for a vegetarian spin.
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How spicy is Cajun Mac and Cheese?
This dish has a medium kick, mostly from the Cajun seasoning and andouille. If you love things hotter, just add more seasoning or top with sliced jalapeños. For a milder dish, use a milder sausage and go easy on the seasoning.
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Can I make this ahead of time?
Absolutely! Assemble everything except for the final cheese topping and paprika, cover and refrigerate for up to a day. When you’re ready to bake, add the reserved cheese and paprika before popping it in the oven.
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How do I keep my cheese sauce from turning grainy?
Use low heat when melting the cheese and always add it gradually after removing the pan from the burner. Freshly grated cheddar melts best and delivers the silkiest, smoothest sauce for your Cajun Mac and Cheese!
Final Thoughts
Honestly, once you taste the bold, melty comfort of this Cajun Mac and Cheese, you’ll want to make it a regular guest at your table. It’s fun, a little fiery, and just the thing to liven up any dinner or gathering. Give it a try—you’ll wonder how you ever settled for plain mac and cheese again!
Print
Cajun Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 casserole 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Cajun
- Diet: Gluten Free
Description
This Cajun Mac and Cheese recipe combines the comfort of classic macaroni and cheese with the spicy kick of Cajun flavors. Creamy, cheesy, and packed with andouille sausage and red peppers, this dish is a crowd-pleaser.
Ingredients
For the Mac and Cheese:
- 2 and 1/2 cups uncooked elbow noodle pasta
- 6 andouille sausages, diced
- 1 red pepper, diced
- 1 tablespoon olive oil
- 2 8oz blocks of white Cheddar cheese, grated
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 and 1/2 cups milk
- 1/4 teaspoon salt
- 1 tablespoon Cajun seasoning
- Smoked paprika
Instructions
- Cook the Pasta: Boil water and cook elbow noodles. Sauté red peppers and andouille in olive oil.
- Make the Cheese Sauce: Melt butter, add flour and salt. Slowly stir in milk, then add 4 cups of cheese and Cajun seasoning.
- Combine and Bake: Mix noodles, peppers, and sausage with cheese sauce. Bake topped with cheese and paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
