Cajun Mac and Cheese Recipe
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Creamy Mac and Cheese with a kick from andouille sausage and a homemade Cajun seasoning will definitely be a great addition to any dinner menu or as a meal itself.
We definitely are macaroni and cheese lovers in this house and anytime we can change it up to make it a bit spicy we love it even more. That’s why I love this Cajun Mac and Cheese recipe. Plus it uses a wonderful homemade Cajun spice seasoning that I have in the pantry at all times. This already made one from the store is great to use, too.
Simple ingredients easily found at the grocery store to keep in the pantry or freezer. Another reason I love this recipe is that I most always have everything on hand to make it anytime the craving hits. I buy the sausage when it’s on sale so I can stock up with a couple of packs in the freezer. Using a smoked sausage works really well in this recipe, too.
This would be a delicious recipe to add to your Mardi Gras menu. Nothing better than a creamy cheese sauce with pasta and cajun flavors added. Tons of flavor!
Cajun Mac and Cheese
This mac and cheese recipe couldn’t be easier to prep and bake. I like to use my oven safe all purpose pan to make this casserole in. It cuts down one less skillet to wash. I boil the pasta in one pot and then the rest of the casserole in one pan.
I like to grate the cheeses, prep the vegetables, and sausage before I start the recipe; this way it’s all ready when I need them. Gather everything and have it in front of you so that you don’t have to go back and forth between the stove and the pantry.
Change out the andouille sausage for one you love, or add another protein like chicken (cook first), shrimp or even crab. We tend to love the spicy smoked sausage! Add more of the Cajun seasoning for a spicer taste or less if you aren’t into too much heat.
Ingredients
- 1 (16 ounce) package elbow pasta
- 1 tablespoon olive oil
- 1 (14 ounce) package andouille sausage, cut in half through the length and then sliced into 1 inch pieces
- 1 small onion, chopped
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 6 tablespoons butter
- 6 tablespoons all purpose flour
- 4 cups milk
- 2 teaspoons homemade Cajun seasoning
- 1 teaspoon garlic powder
- salt and pepper
- 1 (8 ounce) block sharp cheddar cheese, shredded
- 1 (8 ounce) block pepper jack cheese, shredded
How to Make Cajun Mac and Cheese
Step 1
Preheat the oven to 400 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray.
Step 2
Bring a large pot of water to a boil. Cook the elbow macaroni according to package directions for al dente (less firm). Drain and keep warm.
Step 3
In a large skillet over medium high heat, add the olive oil, sausage, onion, and bell peppers, cook for approximately 6 to 8 minutes or until the vegetables have begun to soften. Remove the sausage and vegetables from the skillet to a plate and keep warm.
Step 4
To the skillet, add the butter and heat until melted. Stir in the flour and whisk until bubbling. Slowly add the milk, whisking constantly until slightly thickened. Stir in the seasonings and cheeses, allowing the cheese to melt.
Step 5
Add the sausage and vegetables as well as the elbow macaroni to the creamy sauce. Start until combined.
Step 6
Transferred to the prepared casserole dish and topped with additional cheese if desired. Bake for 20 to 25 minutes or until the top is browned slightly.
Seriously the best cajun mac and cheese!
Tips, Tricks, and FAQ’s
- Change the Andouille sausage out for smoked sausage, chicken sausage, chicken, shrimp, or even crab.
- Cook pasta till it’s al dente since it will cook more in the oven.
- Can you freeze Cajun Mac and Cheese? Yes, you can freeze it before it’s baked or after it’s been baked. If freezing before it’s baked, be sure to freeze in a freezer and oven safe container. Allow to thaw before baking in oven. If already baked, allow to cool and then freeze in air tight (freezer-safe) containers.
- Make ahead by preparing the night before – do not bake. Refrigerate, and then allow casserole dish to come to room temperature before topping with cheese and baking.
Cajun Mac and Cheese
Ingredients
- 16 ounces elbow pasta
- 1 tablespoon olive oil
- 1 package (14 ounces) andouille sausage, cut in half lengthwise, and then cut into one inch pieces
- 1 small onion, diced
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 6 tablespoons butter
- 6 tablespoons flour
- 4 cups milk
- 2 teaspoons Cajun Seasoning (more or less to your taste)
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 8 ounces block of sharp cheddar cheese, shredded
- 8 ounces block of pepper jack cheese, shredded
Instructions
- Preheat the oven to 400 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray.
- Cook the elbow macaroni according to package directions for al dente (less firm). Drain and keep warm.
- In a large skillet over medium high heat, add the olive oil, sausage, onion, green bell pepper, and red bell pepper, cook for approximately 6 to 8 minutes or until the vegetables have begun to soften. Remove the sausage and vegetables from the skillet to a plate and keep warm.
- To the skillet, add the butter and heat until melted. Stir in the flour and whisk until bubbling. Slowly add the milk, whisking constantly until slightly thickened. Stir in the seasonings and cheeses, allowing the cheese to melt.
- Add the sausage and vegetables as well as the elbow macaroni to the cheese sauce. Start until combined.
- Transferred to the prepared casserole dish and topped with additional cheese if desired. Bake for 20 to 25 minutes or until the top is browned slightly.
Notes
- Change the Andouille sausage out for smoked sausage, chicken sausage, chicken, shrimp, or even crab.
- Cook pasta till it’s al dente since it will cook more in the oven.
- Can you freeze Cajun Mac and Cheese? Yes, you can freeze it before it’s baked or after it’s been baked. If freezing before it’s baked, be sure to freeze in a freezer and oven safe container. Allow to thaw before baking in oven. If already baked, allow to cool and then freeze in air tight (freezer-safe) containers.
- Make ahead by preparing the night before – do not bake. Refrigerate, and then allow casserole dish to come to room temperature before topping with cheese and baking.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
More Cajun Recipes for you to Enjoy
Cajun Creations
- Air Fryer Cajun Shrimp Pasta from Jen Around the World
- Blackened Shrimp from Art of Natural Living
- Cajun Mac and Cheese from Blogghetti
- Cajun Remoulade Sauce from That Recipe
- Cajun Style Peel and Eat Shrimp from Palatable Pastime
- Chicken and Sausage Gumbo from A Kitchen Hoor’s Adventures
- Red Beans and Rice from The Spiffy Cookie
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Enjoy!
Looks so flavorful! I’m not usually a mac n cheese fan but I’d eat it this way!
That is one hearty mac and cheese! I love adding in the andouille sausage! I usually add kielbasa, but next time I’m trying this with all its veg and spicy goodness.