Cajun Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the dry elbow macaroni and cook until just al dente (about 7–8 minutes, check package). Reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

Prep cheeses

While pasta cooks, grate the cheddar and monterey jack, and soften the cream cheese so it will melt smoothly into the sauce.

In a large sauté pan over medium-high heat, add 1 tablespoon of butter. When it foams, add the sliced andouille sausage and cook until browned on both sides, about 3–4 minutes. Transfer sausage to a plate and leave rendered fat in the pan.

Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan with the sausage fat. Add diced onion, bell pepper, and celery. Sauté until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove vegetables to the plate with the sausage.

With the pan over medium heat, add the flour to the fat and whisk continuously to form a roux; cook about 1–2 minutes until the raw flour smell cooks off and roux turns a light golden color.

Slowly whisk in the whole milk, about 1/4 cup at a time, whisking constantly to avoid lumps. Add the heavy cream and continue to whisk until the mixture is smooth and begins to thicken, about 4–6 minutes.

Reduce heat to low. Stir in the softened cream cheese until fully incorporated. Add the grated cheddar and monterey jack a handful at a time, stirring until melted and smooth between additions.

Season the sauce with Dijon mustard, Worcestershire, cajun seasoning, smoked paprika, hot sauce, salt, and black pepper. Taste and adjust seasoning — add up to another 1/2 tsp cajun seasoning or more hot sauce if you want more heat.

If the sauce is too thick, add 1–3 tablespoons of the reserved pasta water to loosen to a creamy consistency. The sauce should coat the back of a spoon.

Return the cooked sausage and sautéed vegetables to the pan with the cheese sauce and stir to combine.

Add the drained pasta to the sauce and gently fold to coat evenly. If needed, add more reserved pasta water to achieve desired creaminess.

If serving stovetop: transfer to a serving dish, sprinkle chopped parsley on top, and serve immediately.

If baking (recommended for a crunchy topping): preheat oven to 375°F (190°C). Transfer the coated pasta to a 1.5–2 quart baking dish. In a small bowl, mix panko breadcrumbs, grated parmesan, and melted butter. Evenly sprinkle the breadcrumb mixture over the top. Bake uncovered until bubbly and topping is golden, about 15–18 minutes. Let rest 5 minutes before serving.

After resting, garnish with chopped parsley. Adjust final seasoning with a pinch of salt, cracked black pepper, or a few dashes of hot sauce at the table.