Cajun Mac and Cheese
A creamy, spiced mac and cheese with a Cajun twist, featuring sharp cheddar cheese and a crunchy breadcrumb topping, baked until golden and bubbly.
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
Instructions
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.
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.
Add Milk
- Slowly whisk in milk, a little at a time, to prevent lumps.
- Continue whisking until the sauce thickens (about 5 minutes).
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.
Combine Pasta & Sauce
- Fold in cooked macaroni until evenly coated.
Prepare to Bake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish.
- Pour in mac and cheese mixture.
Add Crunchy Topping
- Sprinkle breadcrumbs evenly on top.
- (Optional: mix breadcrumbs with 1 tbsp melted butter for extra crispiness.)
Bake
- Bake uncovered for 20–25 minutes, or until golden brown and bubbly.
Serve & Enjoy
- Let cool for 5 minutes before serving.
- Garnish with fresh parsley or extra Cajun seasoning if desired.