Cajun Mac and Cheese

Ingredients

• 8 ounces elbow macaroni (about 2 cups dry)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk (whole or 2%)

• 2 cups shredded sharp cheddar cheese

• 1 teaspoon Cajun seasoning (adjust to taste)

• Salt and black pepper, to taste

• 1/2 cup breadcrumbs (for topping)

• Optional add-ins:

  • 1/2 cup diced bell peppers (sautéed)

  • 1 cup cooked chicken or shrimp (for extra protein)

  • 1/2 cup pepper jack cheese (for more spice)

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Instructions

1. Cook the Pasta

   • Bring a large pot of salted water to a boil.

   • Cook elbow macaroni until al dente (slightly firm).

   • Drain and set aside.

2. Make the Roux

   • In the same pot, melt butter over medium heat.

   • Stir in flour and cook 1–2 minutes, whisking constantly, until it forms a smooth paste.

3. Add Milk

   • Slowly whisk in milk, a little at a time, to prevent lumps.

   • Continue whisking until the sauce thickens (about 5 minutes).

4. Add Cheese & Spices

   • Remove pot from heat.

   • Stir in shredded cheddar (and pepper jack, if using) until melted and creamy.

   • Season with Cajun seasoning, salt, and pepper to taste.

5. Combine Pasta & Sauce

   • Fold in cooked macaroni until evenly coated.

6. Prepare to Bake

   • Preheat oven to 350°F (175°C).

   • Grease a 9×13-inch casserole dish.

   • Pour in mac and cheese mixture.

7. Add Crunchy Topping

   • Sprinkle breadcrumbs evenly on top.

   • (Optional: mix breadcrumbs with 1 tbsp melted butter for extra crispiness.)

8. Bake

   • Bake uncovered for 20–25 minutes, or until golden brown and bubbly.

9. Serve & Enjoy

   • Let cool for 5 minutes before serving.

   • Garnish with fresh parsley or extra Cajun seasoning if desired.

⏱️ Total Time: ~30–35 minutes
🍴 Servings: 4–6