I love southern food, but have always lived in the northern half of the US. When I visited New Orleans I fell in love with the spice and soul of the food. And in a way I cook like that, but with dishes that have roots from cold wintry areas. So this Cajun Inspired Mac and Cheese dish is like a melding of the food I love to cook and the food I love to eat.
This variation of macaroni and cheese is made of sliced andouille sausage, chopped peppers, and perfectly cooked pasta folded into a cheese sauce with a blend of cajun spices.
If you enjoy this recipe, you may like some of my other mac and cheese recipes such as my Ham Mac and Cheese, my Turkey Pot Pie Mac and Cheese or even my classic Homemade Mac and Cheese.
Jump to:
What type of cheese to use
I love a creamy mac and cheese, but am not a huge fan of Velveeta. Instead I use a blend of shredded cheese to get the perfect blend of taste and creaminess for this Cajun Mac and Cheese.
I buy blocks of cheese and shred the cheese by hand. This allows for a smoother cheese sauce as pre shredded cheese has additives to prevent clumping and those additives also prevent it from melting together nicely.
In this recipe I used a blend of sharp cheddar cheese and cheddar jack cheese. Other varieties of hard or melty cheeses will also work in this recipe.
What seasoning to use
This gets its cajun roots from using spicy andouille sausage, fresh diced bell pepper and a lot of spice. I used ground yellow mustard, paprika and a healthy portion of old bay seasoning. You'll definitely feel a bit of a kick but not enough to overpower the actual macaroni and cheese.
Another great option is to add shrimp to the mix (I would have, but my boyfriend is allergic and would have been mad if he couldn't eat this) or other types of seafood. To add any seafood, cook the seafood separately and fold into the mixture in the last step to prevent overcooking.
How to make a baked mac and cheese version
If you wanted to make this into a baked mac and cheese, once ingredients and sauce are fully combined, put into 9X13 baking dish. Top with additional cheese and buttered panko bread crumbs. Bake at 375 for 20 minutes or until bread crumbs are golden and cheese is bubbling at the edges.
Ingredients Needed
- 1 Pound Andouille Sausage
- 1 Red Bell Pepper Diced
- 1 Green Bell Pepper Diced
- 1 Pound Dried Pasta
- ½ Cup Butter
- ¼ Cup Flour
- ½ Cup Milk
- 2 Cups Half and Half
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Cheddar Jack Cheese
- Salt
- Pepper
- 2 Tsp Old Bay Seasoning
- 1 Tsp Ground Mustard
Equipment Needed
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Sauté Pan
- Whisk
Storage Tips
Fridge: Store in the fridge in a sealed container for up to 4 days. To reheat, warm in either the microwave or stovetop until heated through.
Freezer: Store in the freezer in an airtight container for up to 2 months. To reheat, defrost in the microwave until warmed through.
Cajun Mac and Cheese
Equipment
Ingredients
- 1 Pound Andouille Sausage
- 1 Red Bell Pepper Diced
- 1 Green Bell Pepper Diced
- 1 Pound Dried Pasta Elbows or Cavatappi preferred
- ½ Cup Butter
- ¼ Cup Flour
- ½ Cup Milk
- 2 Cups Half and Half
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Cheddar Jack Cheese
- Salt
- Pepper
- 2 Tsp Old Bay Seasoning
- 1 Tsp Ground Mustard
Instructions
- Sautée Sausage in a nonstick skillet until cooked through. Slice and set aside.
- Cook pasta per package instructions until al dente. Set aside.
- In a large pot or dutch oven, melt butter over medium heat. Add flour and stir together until fully incorporated. Cook roux until flour is cooked through and it has a slight nutty aroma.
- Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half.
- Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens.
- Add in seasonings and salt and pepper to taste.
- Add pasta, sausage and bell pepper to the sauce mixture and adjust seasoning as desired. Serve and enjoy!
Nutrition
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please refer to our privacy policy for more information.
Arya's Corner
We've given up trying use our hamper for clothes. It's turned into a cat toy and she won't give it back to us!
About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
Pam Greer says
Andouille sausage makes this mac and cheese completely amazing!! Spicy, cheesy, pure comfort food!
Tonje says
Can't go wrong with a mac and cheese! I love those cute little bowls <3
Lisa Huff says
Can I just say I love all things Cajun???!!! This mac and cheese is my kind of comfort food!
Jess says
Oh you are so speaking my language! This mac and cheese rendition is right up my alley! Cajun! Genius!
Neha says
Cajun is my most favorite spice and I can't believe I never thought of adding it to mac and cheese yet! Thanks for this fantastic idea.
Natasha says
Hi. How would I go about making this is if I did use shrimp? When do I add it in? I use fresh shrimp.
Michelle says
I would cook the shrimp separately in a skillet then toss them in at the end, just before serving so that they don't overcook.