Jambalaya Mac N Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 1 minute less than package instructions for al dente (about 7-8 minutes). Drain and set aside. Reserve 1/2 cup pasta water.

Make roux-based béchamel

In a large heavy saucepan or wide skillet over medium heat, melt 4 tbs unsalted butter. Add the 4 tbs flour and whisk continuously for 1.5–2 minutes until the raw flour smell is gone and the mixture is pale and bubbling (do not brown).

Add liquids

Slowly whisk in the 3 cups whole milk and 1 cup heavy cream a little at a time until smooth. Bring to a gentle simmer, stirring frequently, and cook 4–5 minutes until slightly thickened.

Finish cheese sauce

Reduce heat to low. Remove the bay leaf from the jambalaya mixture (if you already made it) or set it aside for removal later. Stir in the Dijon, Worcestershire, hot sauce, 1.5 tsp salt, and 1 tsp black pepper. Gradually add the shredded cheddar and pepper jack, stirring until melted and smooth. Stir in 1/2 cup grated Parmesan. If sauce seems thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach a creamy coating consistency.

Brown sausage and chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage in a single layer and sear 2–3 minutes until browned and some fat renders. Transfer sausage to a plate. Add the chicken pieces to the hot pan, season lightly with 1/4 tsp salt and a pinch of pepper, and cook 3–4 minutes until browned but not fully cooked through. Transfer with the sausage to the plate.

Sauté mirepoix

Reduce heat to medium. Add the diced onion, bell pepper, and celery to the same pan. Sauté 5–6 minutes until softened and beginning to brown. Add the minced garlic and cook 30 seconds until fragrant.

Combine and simmer

Return the sausage and chicken to the pan. Stir in the diced tomatoes with juices, 1 cup chicken broth, 2 tsp Creole seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, and the bay leaf. Bring to a simmer, then reduce heat to medium-low and cook 8–10 minutes until chicken is cooked through and flavors meld. Taste and adjust seasoning (add up to 1/2 tsp extra Creole seasoning or salt if needed). Remove and discard the bay leaf.

Finish jambalaya mix

Stir in half of the chopped green onions and parsley (reserve remaining for garnish). Keep mixture hot while you finish the cheese sauce.

Combine pasta, sauce, and jambalaya mix

Preheat oven to 375°F (190°C) if you plan to bake. In a large mixing bowl or directly in the skillet with the sauce, combine the drained pasta, the cheese sauce, and the jambalaya protein-vegetable mixture. Fold gently until everything is evenly coated. Taste and adjust salt/pepper/Cajun seasoning as needed.

Transfer to baking dish (optional)

If baking, transfer the mixture to a 9x13-inch or similar shallow baking dish, spreading evenly. If serving stovetop, keep in skillet and proceed to garnish.

Prepare topping

If using topping, mix the 3 tbs panko with 1 tbs melted butter and 2 tbs extra Parmesan; sprinkle evenly over the top.

Bake until bubbling (optional)

Bake in the preheated 375°F oven for 15–18 minutes until the top is golden and sauce is bubbling. For a browned crust, switch to broil for 1–2 minutes, watching closely.

Garnish and serve

Remove from oven (or if stovetop, finish immediately). Sprinkle remaining green onions and parsley over the top. Let rest 5 minutes, then serve hot.