Cheesy, ultra-creamy mac and cheese with smoked andouille sausage and Cajun spices is the comfort food of your dreams. It's easy to make on the stovetop, or baked with an optional crispy panko topping.
When I posted my extra delicious, extra creamy homemade mac and cheese recipe, I discussed several ways to vary it up, and this is one of the best - Cajun Mac and Cheese.
Imagine Louisiana cookout meets creamy comfort food. We're taking my lifelong obsession with Cajun and Creole cuisine and giving it the mac and cheese treatment with smokey andouille sausage and piquant Cajun seasoning for a spin on the classic you'll want to make over and over again.
This dish is great for the holidays, perfect for backyard BBQs, potluck get togethers, or anytime you need a big helping of pure comfort. I seriously can't get enough of this dish.
Let me show you how to make it!
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Elbow Macaroni. Or use any short-cut pasta.
- Vegetable Oil. For cooking.
- Andouille Sausage. Sub with your favorite smoked sausage, like kielbasa. My mother used to make a version with Polish sausage. You can use red, orange, or yellow - or use jalapenos for spicier.
- Unsalted Butter.
- All-Purpose Flour.
- Cajun Seasonings. Or use my homemade Creole seasoning recipe.
- Whole Milk. Whole milk is the best for the higher fat content. Use half and half or heavy cream for an even richer sauce, or 2% milk for lighter.
- Cheese. Use sharp cheddar and pepperjack. You can use other melty cheese, like Monterrey jack. It is best to freshly shred your own cheese. Avoid pre-shredded cheese, which doesn't melt as uniformly.
- OPTIONAL TOPPING
- Panko Breadcrumbs.
- More Butter.
- Parmesan Cheese. Grated.
How to Make Cajun Mac and Cheese
For Stovetop Cajun Mac and Cheese
Boil the pasta in salted water until just shy of al dente. It will finish cooking in the cheese sauce. Drain and set into a boil. Stir in a bit of oil so it doesn't stick together.
Next, heat the oil in a large pot or Dutch oven over medium heat and brown the andouille sausage with the onion and bell pepper, 3-4 minutes. Add the garlic, cook another minute, then move the mix to a bowl or plate.
Wipe out the pot if needed.
For the cheese sauce, melt the butter in the same pot then stir in the flour to form a paste. Cook for 1 minute as you stir.
Slowly whisk in warm milk, a little at a time, until smooth and lump-free. Keep cooking a few minutes until the cheese sauce if thick enough to coat a spoon.
Stir in the Cajun seasoning, salt, and cracked pepper, then remove from heat. Stir in most of the cheeses until melted through and glossy.
Keep some of the cheese for topping later, if desired.
Add the pasta, andouille, and reserved cooked vegetables. Mix until nicely combined.
You can serve it and enjoy right now, or bake it!
For Baked Cajun Mac and Cheese
Preheat the oven to 350°F.
Spread the mac and cheese in a buttered baking dish and top with extra shredded cheese.
Mix the panko, melted butter, and Parmesan together, then sprinkle over the top (optional, for the crispy topping). NOTE: I didn't not add it in the photo below.
Bake for 25-30 minutes, until golden and bubbling around the edges.
Rest 5 minutes to let the sauce settle and thicken.
Boom! Done! Cajun-style macaroni and cheese is ready to go! Let's eat!
Recipe Tips & Notes
- Warm the milk. Room-temp or gently warmed milk helps the sauce thicken faster and prevents a grainy texture.
- Control the heat. Pepper jack gives you a nice kick, but swap in jalapeños, serranos, or even a diced habanero for a true “Cajun Madness” level spice.
- Want it extra creamy? Add a splash of evaporated milk or half-and-half with the whole milk for a richer, silkier sauce.
- Make it ahead. Assemble the mac and cheese (without baking), cover, and refrigerate up to 2 days. Add a splash of milk before baking if it seems thick. Perfect for parties!
- See my pro tips for making homemade mac and cheese for more extensive notes, options, and variations.
Serving Ideas
Cajun mac and cheese can be a side dish on your holiday table, but beware, it might steal the show! It's definitely great as a main dish - just load it into bowls and top with sliced green onions and a drizzle of your favorite hot sauce.
Serve it at your next cookout alongside grilled chicken wings, grilled flank steak, blackened shrimp, or grilled pork chops for a full-on Southern comfort spread.
Storage & Leftovers
Store leftovers in the refrigerator in an airtight container for up to 4 days.
To enjoy it again, warm it gently on the stovetop or in the microwave with a splash of milk to bring the creaminess back.
That's it, my friends. I hope you enjoy the creamy Cajun mac and cheese! Big flavor right here! I'd love to hear how everyone loves it!
Our New Cookbook FLAVOR MADNESS Is Out
Did you know we have a new cookbook FLAVOR MADNESS ready for grabs? You absolutely can't miss it. Check it out!
Want More Mac and Cheese Recipes?
- Buffalo Chicken Mac and Cheese. With tender shredded chicken tossed with tangy Buffalo sauce and a creamy cheese sauce made with cream cheese and melty cheddar.
- Chili Mac Recipe. Hearty and delicious, a comforting mix of spicy chili and cheesy macaroni for a perfect weeknight dinner that's easy to make and satisfying.
- Jalapeno Popper Mac and Cheese. Extra creamy with loads of cheese, bacon, and jalapeno peppers.
Try These Delicious BBQ Side Dishes, Too!
- Try my Southern Collard Greens recipe, cooked low and slow with bacon, ham, and spices for the most tender greens and to-die-for pot likker.
- The Best Classic Cajun Potato Salad, with fork-tender potatoes, zesty Creole mustard, and bold Cajun seasonings.
- My Cowboy Caviar recipe is a vibrant bean salad with lots of beans and fresh ingredients tossed in a tangy vinaigrette
- My Dirty Rice recipe delivers authentic Louisiana flavor without complicated steps.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cajun Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni or any short-cut pasta
- 1 tablespoon vegetable oil
- 8 ounces andouille sausage sliced
- 1 small onion chopped
- 1 green bell pepper chopped (you can use red, orange, or yellow - use jalapenos for spicier)
- 3-4 cloves garlic minced
- 4 tablespoons unsalted butter plus more for greasing the baking dish, if baking
- 1/4 cup all-purpose flour
- 1 tablespoon Cajun seasoning or use Creole seasoning
- Salt and black pepper to taste
- 3½ to 4 cups whole milk room temp or warmed
- 4 cups freshly shredded sharp cheddar cheese
- 2 cups shredded pepperjack or use more cheddar or Monterrey jack
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2-3 tablespoons grated Parmesan
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook until just shy of al dente -- it’ll finish cooking in the sauce.
- Drain and set aside. Drizzle with oil and stir to prevent sticking. Allow to cool.
Brown the Andouille
- Heat the oil in a large pot or Dutch oven over medium heat. Add the andouille, onion, and bell pepper. Cook 3-4 minutes, stirring a bit, to brown the meat and soften the vegetables, then add garlic and cook for 1 minute.
- Remove to a plate and set aside. Wipe out the pot if needed.
Make the Cheese Sauce
- Melt the butter in the same pot over medium heat.
- Whisk in the flour to form a smooth paste and cook 1 minute, stirring.
- Slowly whisk in the warm milk, a little at a time, until smooth and lump-free.
- Cook, whisking, until the sauce thickens just enough to lightly coat the spoon, a few minutes.
- Stir in the Cajun seasoning, salt, and cracked pepper and cook 30 seconds, stirring.
- Remove from heat and stir in most of the cheddar and pepperjack cheese, reserving a small handful of each for topping. Stir until smooth and glossy.
Combine
- Add the drained pasta to the sauce and stir to coat evenly. Stir in the cooked andouille and vegetables. Serve right away for a creamy stovetop version (topped with the reserved cheese), or bake it for a bubbly/cheesy mac and cheese with an optional crisp, golden crust.
Baked Option (For Crisp, Golden Crust)
- Preheat the oven to 350°F.
- Butter an 8×8 or 9×13 baking dish. Spread the mac and cheese evenly in the dish and top with the reserved cheese.
- Add the Topping (Optional but Awesome). Mix the panko, melted butter, and Parmesan together, then sprinkle over the top.
- Bake for 25-30 minutes, until golden and bubbling around the edges.
- Let it sit 5 minutes before serving so the sauce settles and thickens slightly.
Nutrition Information
Leave a Reply