Cajun Mac and Cheese Recipe
Cheesy, ultra-creamy mac and cheese with smoked andouille sausage and Cajun spices is the comfort food of your dreams, easy to make stovetop or baked.
Servings: 8
Calories: 809kcal
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
Calories: 809kcal | Carbohydrates: 57g | Protein: 36g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 887mg | Potassium: 430mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1604IU | Vitamin C: 13mg | Calcium: 699mg | Iron: 2mg