Cajun Mac and Cheese is a flavor-packed dish that is sure to please! With its creamy, cheesy base and a hint of spicy cajun seasoning, this dish takes the classic mac and cheese to a whole new level.
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Our Cajun Mac and Cheese is the perfect, irresistible comfort meal. If you’re tired of plain macaroni and cheese and crave a dish that’s bursting with bold flavors, you’ve come to the right place. Whether you’re seeking a quick weeknight meal or looking to impress guests with a flavorful twist on a beloved favorite, our Cajun Mac and Cheese is sure to satisfy your cravings.
If you’re looking for more Cajun recipes, try these Cajun Chicken and Rice Soup, Cajun Shrimp and Grits, and Instant Pot Gumbo.
Why We Love This Cajun Mac and Cheese Recipe
There are numerous reasons why we adore this creole mac and cheese and why it stands out from the rest. From its quick preparation time to the delightful combination of flavors, this dish is a winner on all fronts.
- Easy Ingredients: The ingredients required for this recipe are commonly found in most pantries or easily accessible at grocery stores.
- Family Friendly: The creamy and cheesy goodness combined with a mild Cajun spice creates a flavor profile that appeals to a wide range of palates.
- Makes Great Leftovers: If you happen to have any leftovers, cajun mac and cheese is a dish that keeps on giving. You can enjoy it reheated the next day for a quick and delicious lunch.
Ingredient Notes to Make Cajun Mac and Cheese
- Andouille Sausage: Andouille sausage is a key ingredient in Cajun cuisine, known for its smoky and robust flavor. Look for fully cooked andouille sausage at your local grocery store. If you can’t find it, you can substitute it with other smoked sausages like kielbasa.
- Cajun Seasoning: Cajun seasoning typically includes ingredients like paprika, cayenne pepper, garlic powder, onion powder, and various herbs and spices. You can find pre-made cajun seasoning blends in the spice aisle of most grocery stores. Such as Slap your Momma.
- Cheese: Freshly grated cheese such as white cheddar cheese or pepper jack cheese for this homemade mac and cheese dish. It will make the best Cajun mac and cheese.
See my recipe card below for a complete list of the ingredients with measurements.
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Variations and Substitutions for Cajun Macaroni and Cheese with Andouille Sausage
Our versatile recipe allows for exciting variations and substitutions, giving you the freedom to customize the dish to your liking. Whether you want to explore different pasta shapes or experiment with a variety of cheeses, these variations will add a new dimension of flavor and creativity to your meal.
- Different Pasta: While this recipe calls for elbow noodles, feel free to experiment with different pasta shapes to add a fun twist to your meal. Try using shells, penne, fusilli, or any other pasta shape that you enjoy.
- Different Cheese: You can explore various cheese options to customize the flavors. Consider using cheeses like smoked gouda for a rich smoky flavor, or a sharp cheddar cheese for a strong, cheesy flavor.
- Smoked Sausage: Use any type of smoked sausage instead of andouille sausage for this easy recipe. Make this dish with any flavor you like.
How to Make Creole Macaroni and Cheese
With a short prep time and straightforward instructions, you’ll have a flavorful and comforting cajun mac and cheese meal on the table in no time.
These are the basic steps for making creole macaroni and cheese. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Prepare Noodles and Sausage
First, preheat oven to 350 degrees F. Grease a casserole dish and set aside. Slice the spicy sausage and precook in a skillet. Then in a large pot cook the elbow macaroni according to the directions on the package.
Step 2: Create a Milk Mixture
Next, in a bowl, whisk together the milk, heavy cream, and eggs until all ingredients and mix well. Then add the cajun seasoning and the paprika, basil, cajun seasoning, salt, and pepper and stir to mix all ingredients.
Step 3: Add Noodles, Sausage, and Cheese
Then cook the pasta until al dente, do not strain it. Next, add in the cooked pasta and sliced sausage to the milk mixture. Add in 4 cups of cheese and mix, ensuring all ingredients are coated. Pour the cheese sauce mixture into the prepared casserole dish.
Step 4: Bake until Golden
Lastly, top the mac and cheese with the remaining cheese, basil, and cajun seasoning. Cover the dish and bake for 35 minutes. Finally, uncover and continue to bake until all the cheese is melted and gooey and the top is crispy and brown.
Recipe FAQs about this Creamy Cajun Mac and Cheese Recipe
Expert Tips for Making This Dirty Mac and Cheese
These tips will help you achieve the perfect texture, flavor, and spice in your dirty mac and cheese dish. From shredding your own cheese for a creamier consistency to making it spicier to suit your taste preferences, these tips will enhance your cooking experience and ensure a truly memorable meal.
- Shred Cheese: For the best melting and flavor in your mac and cheese, opt for shredding your own cheese instead of using pre-shredded varieties. By shredding your own cheese, you’ll achieve a creamier and more velvety consistency in your dish.
- Make Spicer: If you prefer a bolder and spicier flavor, don’t be afraid to amp up the heat! You can add extra cajun seasoning or add additional spices like cayenne pepper or crushed red pepper flakes to the creamy cheese sauce.
- Chicken: Make it a Cajun Chicken mac and cheese you’ll love this variation use rotisserie chicken to make this recipe.
- Vegetables: Try adding green or red bell peppers to the dish.
What to Serve with Cajun Mac and Cheese
Cajun Mac and Cheese
Ingredients
- 32 ounces Andouille Sausage
- 3 cups Elbow noodles
- 1 cup Milk
- 1 cup Heavy whipping cream
- 2 Eggs
- 1 teaspoon Paprika
- 1 Tablespoon Dried basil, divided
- 1 Tablespoons Cajun seasoning, divided
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 6 cups Cheese, we used a mix of Colby Jack and Spicy Monteray Jack
Instructions
- Preheat oven to 350F.
- Prepare a 9″ x 13″ casserole dish by applying grease and keep it aside.
- Cut the andouille sausage into small chunks. Cook the sausage beforehand and keep it aside.
- Prepare the elbow noodles as per the instructions on the package.
- Combine the milk, heavy whipping cream, and eggs thoroughly by whisking while the noodles cook.
- Whisk the paprika, 2 teaspoons of basil, 2 teaspoons of cajun seasoning, salt, and pepper into the milk mixture.
- After cooking the noodles, don’t drain them and instead put them directly into the milk mixture. Additionally, include the sliced and precooked sausage.
- Mix in 4 cups of cheese into the milk mixture and stir in with the noodles and sausage until well coated.
- Transfer the mac and cheese blend into the casserole dish that has been prepared.
- Sprinkle the remaining 2 cups of cheese on top and then add the remaining 1 teaspoon of basil and cajun seasoning.
- Bake the casserole dish for 35 minutes by covering it with tin foil. Once done, remove the tin foil and continue baking until the cheese melts entirely.
Expert Tips
- Shred Cheese: For the best melting and flavor in your mac and cheese, opt for shredding your own cheese instead of using pre-shredded varieties. By shredding your own cheese, you’ll achieve a creamier and more velvety consistency in your dish.
- Make Spicer: If you prefer a bolder and spicier flavor, don’t be afraid to amp up the heat! You can increase the amount of cajun seasoning or add additional spices like cayenne pepper or crushed red pepper flakes to suit your taste.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
When you say don’t drain the noodles, do you mean pour the noodles with the noodle water into the milk?