Cajun Mac and Cheese

This creamy Cajun Mac and Cheese packs a punch of flavor from andouille sausage and a custom blend of vegetables that form the “holy trinity” of Cajun cooking. Serve it as an entrée or a side dish for weeknight meals and entertaining.

What is Cajun Cheese?

Cajun cheese is cheese that’s been seasoned with Cajun spices like smoked paprika, cayenne pepper, granulated garlic or garlic powder and onion powder. It’s usually found in the form of cheddar cheese curds that are seasoned to give them a spicy flavor.

Ingredients to Make Cajun Mac and Cheese Recipe

Ingredients to make creamy Cajun Mac and Cheese: (Scroll down for full printable recipe card.)

Pasta – One pound jumbo elbow macaroni. This usually has ridges which really clings to the cheese sauce.
Cheese – Sharp cheddar cheese and pepper jack cheese shredded, then tossed together to combine.
Sausage – Andouille sausage is classic in Cajun cooking, adding authenticity.
Holy Trinity – Onion, bell peppers and celery form the base in Cajun and Creole cooking.
Fresh Garlic – Minced garlic complements the flavors of the vegetable blend.
Oil – Olive oil for sautéing the vegetables and andouille.
Roux – Salted butter combined with all purpose flour and whole milk forms the base of the homemade cheese sauce.
Seasonings – Creole mustard, Cajun seasoning and seasoned salt.
Onion – Sliced green onions for garnishing and hot sauce for serving.

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How to Make the BEST Cajun Mac and Cheese Recipe

Heat Oven and Prepare the Dish – Preheat oven to 350°F. Spray a 13×9-inch casserole dish with cooking spray.
Boil Pasta – Cook the macaroni in a large pot of salted water per the directions on the package until al dente. Drain and set aside.
Shred the Cheese – Toss together the cheddar cheese and pepper jack cheese. Reserve 3 cups for the sauce and one cup for the topping.
Cook Andouille and Vegetables – Sauté the andouille sausage, onion, green bell pepper, red bell pepper and celery until the sausage has browned. Remove from the pan.
Make a Roux – Melt butter then add the flour to the pan. Whisk in the milk.
Season – Add Creole mustard, Cajun seasoning and seasoned salt along with the cheese to the milk mixture. Stir well.
Combine Pasta and Sausage Mixture – Stir in cooked pasta and sausage mixture.
Pour into Prepared Dish – Transfer the macaroni mixture to the prepared baking dish and sprinkle with the remaining cheese.
Oven – Bake until golden and bubbly per the cook time in the recipe.
Serve – Serve immediately garnished with green onions.

Tips for Making Creamy Mac and Cheese

Kitchen Equipment You’ll Need: Pasta pot, large skillet, 13×9-inch baking dish, sharp knife and chopped board, cheese grater, measuring cups and spoons and large nonstick spatula or spoon for stirring everything together.
Use Freshly Grated Cheese: I always recommend grating your own cheese for macaroni and cheese. Pre-shredded cheese has anti-caking additives that can cause the sauce to be grainy and not quite as smooth. Fresh is best. You’ll need two cups of cheese in each flavor.
Side Dishes to Serve with Cajun Macaroni and Cheese: Serve this recipe as a side dish with Cajun shrimp and roasted vegetables or as an entrée with a wedge salad and garlic knots.

Recipe Variations

Protein: Andouille sausage is classic in Cajun cooking. You could use chorizo or smoked chicken sausage, kielbasa or turkey sausage in its place.
Pasta: I really love using jumbo elbow macaroni for this dish, but you could use twisted macaroni, cavatappi or classic elbow macaroni, instead.
Cheese: You could make your own cheese blend using colby jack cheese, smoked gouda or monterey jack cheese for a little less spice. Again, you’ll need four cups total.
Milk: You could use light cream or half and half in place of milk. You could also replace one cup of milk with heavy cream.

Storage and Leftovers

Leftovers: Store leftover Cajun Mac and Cheese in an airtight container chilled in the fridge for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a 350°F preheated oven just until heated through.
Freezer: You can freeze leftovers for up to 2 months. Thaw in the refrigerator and reheat just before serving.

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More Easy Pasta Casseroles to Make

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Crab Pasta from Simple Joy.

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