This creamy cajun mac and cheese is spiked with cajun seasoning and loaded with smoky bites of andouille sausage throughout.
If you love a deliciously creamy mac and cheese, but find yourself craving it kicked up a little bit, this recipe is for you!
What is it?
Cajun mac and cheese is an updated twist on my classic homemade mac and cheese recipe. The most obvious additions are andouille sausage and cajun seasoning. For anyone who craves the bold flavors of New Orleans, this may be the ultimate comfort food!
Ingredients & Substitutions
- Cavatappi pasta - Elbow macaroni noodles are a great substitution, however, different pasta shapes can also be used.
- Butter
- All-purpose flour
- Milk - Whole milk is best, but any milk will work. If you don't have milk, follow this recipe to make mac and cheese without milk, then add sausage and seasonings.
- Heavy whipping cream
- Shredded sharp cheddar cheese - Mild cheddar cheese is a good alternative.
- Shredded pepper jack cheese - You can substitute different kinds of cheese. Monterey Jack cheese is a great option if you want less heat.
- Cream cheese - Sour cream can be substituted.
- Cajun seasoning - You can use your favorite cajun spice blend from the grocery store, or use my homemade creole seasoning recipe instead.
- Andouille sausage - You can substitute another smoked sausage if you want something with a less spicy flavor. Otherwise, cajun shrimp or cooked chicken, such as shredded rotisserie chicken, can also be added.
You can spice this up with hot sauce to taste. I would recommend a vinegar-based Louisanna style sauce, but even something like my ghost pepper sauce would taste phenomenal. Start with a little and keep adding to taste.
You can also add vegetables. Green bell pepper and onion would be a great fit, and celery would round it out nicely. Peppers, onion, and celery form the "Holy Trinity" of cajun cuisine. If adding these to your mac and cheese, I recommend sauteing them first.
How to make it
To make this cajun mac and cheese recipe, start by boiling a large pot of salted water on the stovetop and cook your pasta noodles until al dente. Then remove them from the water and set them aside.
While the noodles are boiling, sear the sausage in a separate pot over medium heat. Then set the sausage aside. Browning the sausage not only cooks it through but also adds additional flavor and texture rather than simply heating it. It also leaves burnt on fond at the bottom of the pan that will be incorporated into the roux for added flavor, as it is stirred.
Reduce the heat to medium low and begin making your creamy cheese sauce by melting butter and sprinkling in the flour. Whisk well to combine and continue to whisk the roux for three minutes.
Next, add milk and heavy cream to the flour mixture a few splashes at a time. Whisk the liquid into the roux prior to adding more, to prevent lumps. Then add the cream cheese and shredded cheese to the sauce in batches. Stirring to incorporate.
Finish your cajun mac and cheese by stirring in the cajun spices, andouille sausage, and cooked noodles. Serve immediately.
Storing and Reheating Leftovers
Leftover cajun macaroni and cheese should be stored in an airtight container and kept in your fridge for up to one week. Since the cheese sauce is fortified with cream cheese, this creamy macaroni actually reheats well without separating. It is easiest to reheat in the microwave in individual servings until warmed through.
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Cajun Mac and Cheese
Ingredients
- 16 ounces cavatappi pasta
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar 8oz
- 1 ½ cups shredded pepper jack 6 oz
- 4 ounces cream cheese
- 2 teaspoons cajun seasoning
- 1 pound andouille sausage (sliced)
Instructions
- Boil water in a large pot and cook pasta according to package instructions. Drain from water and set aside.
- While noodles boil, add sausage to a medium sized pot set over medium heat and sear sausage slices until browned and cooked through. Remove from pot and set aside.
- Reduce the heat to medium-low and add butter. Once melted sprinkling flour on top of butter and whisk to combine. Continue whisking to prevent the flour from burning. Cook for approximately 3 minutes to remove the raw taste from flour, while continuing to whisk.
- Slowly add milk and cream into the mixture of flour and butter, adding a few splashes at a time. To prevent lumps in the sauce, ensure you fully mix in the liquid before adding more.
- Once all liquid has been added, melt cheeses into the sauce, working in batches. Add cajun seasoning, andouille sausage, and noodles. Stir to combine then serve.
Notes
Nutritional Information
This recipe was originally published on April 1, 2020.
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