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The comfort food classic gets an upgrade! This easy stovetop Cajun mac and cheese includes zesty andouille sausage, bell peppers, onion, garlic, and plenty of Cajun seasoning all tossed with tender pasta in a creamy cheese sauce. Best of all, it’s ready in just 30 minutes!
Table of Contents
If you love macaroni and cheese recipes, be sure to try this cheesy smoked sausage pasta with broccoli, these shells and cheese, Crock Pot mac and cheese, this decadent pumpkin mac and cheese, a great weeknight 3-ingredient taco mac and cheese, and the easiest no-boil overnight mac and cheese, too!
Why You’ll Love this Recipe
- Easy. A quick Cajun mac and cheese recipe is ready in about 30 minutes, which means it’s perfect for weeknight dinners. If you can boil water and grate cheese, then you can make this dish!
- Flavorful. There are so many ways to spice up a classic mac and cheese. Here we’ve added sausage, savory veggies, and plenty of zesty Cajun spices. The easy tweaks transform a simple side dish into the star of the show.
- Affordable. This budget-friendly meal comes together with a handful of simple ingredients. You can even leave out the sausage for a Cajun mac and cheese without meat. It will still be satisfying and delicious!
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite creamy Cajun mac and cheese recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Vegetable oil: to sauté the sausage and veggies.
- Andouille sausage: or sub with kielbasa or a mild smoked sausage for a less-spicy option. You might also like to use shrimp, crawfish, steak bites, or chicken. Make the Cajun mac and cheese without meat by omitting the sausage and just using the vegetables and seasoning.
- Bell pepper, onion, and garlic: add savory flavor and texture to the dish. Celery would be a great addition to complete the “holy trinity” of Cajun cooking, too!
- Salted butter: to make the roux for the base of the cheese sauce.
- All-purpose flour: to thicken the sauce.
- Whole milk: you need some fat in the milk to create a rich sauce that won’t curdle or separate. You can use half-and-half or heavy cream for a truly decadent dish!
- Cajun seasoning: a convenient blend of spices like salt, black pepper, garlic, and red pepper to spice up your mac and cheese. If you like your mac and cheese even spicier, feel free to mix in some extra cayenne pepper or a dash of Louisiana hot sauce. Add a little bit of smoked paprika for a smoky flavor in the background.
- Cheese: we love the combination of sharp cheddar cheese and Velveeta cheese (American pasteurized cheese product), which creates a flavorful sauce with a rich, smooth consistency. If you don’t want to use Velveeta, you can sub with an extra cup of cheddar cheese. The recipe calls for sharp cheddar cheese, but you can use just about any good melting cheese that you prefer (or a combination of more than one type of cheese). For instance, mild cheddar or white cheddar cheese, gruyere cheese, gouda, fontina, mozzarella cheese, Monterey Jack cheese, and Pepper Jack cheese would all work well.
- Pasta: I’ve used elbow macaroni here, but any short pasta shape is fine. Try cavatappi, penne, rigatoni, shells, fusilli, or rotini in lieu of the elbows if you like. Boil in a large pot of salted water so that the noodles are seasoned and al dente before you stir them into the sauce. Traditional elbow macaroni is often the go-to choice for mac and cheese due to its ability to hold onto the creamy cheese sauce. Ultimately, the best shape is the one that you enjoy the most!
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
The Best Dutch Oven for Mac and Cheese
I recommend a 6-quart or 7-quart cast iron Dutch oven, which is an appropriate size for this mac and cheese recipe. If you’re in the market for a new piece of equipment, we rounded up the best Dutch ovens you can buy, including 3 (yes, 3!) that I personally own and love. And if you don’t have a Dutch oven, you can use another similar large, heavy-bottomed pot for this dish.
Directions
Cajun mac and cheese is a quick and easy dinner that everyone at the table can agree on! It’s creamy, flavorful, and satisfying. You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Boil the pasta; drain.
- Cook the sausage and vegetables in a large Dutch oven.
- Whisk together the cheese sauce.
- Pour the cooked sausage mixture and the cooked pasta into the cheese sauce; stir to combine.
Serving Suggestions
Serve this Cajun macaroni and cheese as a main dish with a side of garlic roasted broccoli, a crisp wedge salad, a creamy Southern Caesar salad, or a simple house salad with candied pecans. Garnish with a bit of cooked, crumbled bacon, or even sprinkle toasted buttered breadcrumbs, cracker crumbs, or crushed potato chips over top.
Preparation and Storage Tips
- This mac and cheese is best when served immediately, so I do not recommend preparing the dish in advance.
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
- I do not recommend freezing Cajun mac and cheese since the dairy-based sauce may “break” or separate when thawed. The vegetables also have a mushy, watery texture.
- How to Reheat: Place the mac and cheese in a saucepan. The pasta and sauce will dry out a bit as it sits, so it’s helpful to add a splash of milk or cream and a little bit of butter to the pan. Then warm over low heat, just until it reaches the desired temperature. Stir regularly and the sauce should become smooth and creamy again! Alternatively, you can reheat individual portions in the microwave until warm, about 30-60 seconds.
Tips for Success
- To cut down on the prep time, I like to get the pasta boiling while I prepare the rest of the ingredients (such as grating the cheese). Then, as the pasta finishes cooking, you can whisk together the cheese sauce simultaneously. This way the pasta isn’t sitting around getting cold while you prepare the sauce, and everything comes together quickly at the end.
- Use a block of cheddar cheese that you grate by hand, rather than the pre-shredded cheese in a packet. Those packaged shredded cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly.
- Salt the water before boiling your pasta. This is your chance to season the noodles for a flavorful dish!
- Remove the pot from the heat before adding the cheese (or keep the flame very low) so that the sauce stays creamy and smooth. When cheese gets too hot, it separates and gives the sauce a grainy texture.
- If you like a crunchy topping on your mac and cheese, sprinkle the finished dish with buttered panko bread crumbs, cracker crumbs, or crushed potato chips. You can even put the Dutch oven under the broiler for a minute or two to toast the topping. Just keep a close eye on it so that it doesn’t burn.
More Mac and Cheese Recipes to Try
Dutch Oven Mac and Cheese
20 minutes mins
Duke’s Homemade Mac and Cheese
40 minutes mins
Baked Mac and Cheese Recipe
35 minutes mins
Cajun Mac and Cheese
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A creamy stovetop Cajun mac and cheese with sausage, veggies, and plenty of zesty seasoning!
Equipment
Ingredients
- 2 teaspoons vegetable oil
- 8 ounces andouille sausage, chopped (sub with kielbasa or smoked sausage for a mild option)
- 1 medium sweet bell pepper, seeded and diced (about 1 cup total) (use red bell pepper, green bell pepper, or a combination of both)
- ½ cup yellow onion, diced
- 1 large clove garlic, minced or grated (about 1 teaspoon)
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons Cajun seasoning
- ½ teaspoon kosher salt, plus more to taste
- 2 cups (8 ounces) grated sharp cheddar cheese
- 1 cup (4 ounces) diced or shredded Velveeta cheese (or sub with an additional 1 cup of grated cheddar cheese)
- 1 (16 ounce) package elbow macaroni, cooked according to package directions
- Ground black pepper, to taste
Instructions
- In a 6- or 7-quart cast iron Dutch oven (or other large, heavy pot), heat oil over medium-high heat. Add the sausage, bell pepper, and onion. Cook, stirring, until the sausage browns and the vegetables soften, about 7-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Transfer the sausage and vegetables to a plate; wipe the pot clean.
- In the same pot, melt the butter over medium heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Whisk in the milk, Cajun seasoning, and salt. Bring to a boil over medium-high heat, whisking constantly. Continue whisking until thickened, about 2 minutes. Turn off the heat and stir in the cheese until melted and completely smooth.
- Add the cooked pasta, sausage, and vegetables to the cheese sauce and stir until combined. Taste and season with additional salt, pepper, or Cajun seasoning if necessary.
Notes
- To cut down on the prep time, I like to get the pasta boiling while I prepare the rest of the ingredients (such as grating the cheese). Then, as the pasta finishes cooking, you can whisk together the cheese sauce simultaneously. This way the pasta isn’t sitting around getting cold while you prepare the sauce, and everything comes together quickly at the end.
- Use a block of cheddar cheese that you grate by hand, rather than the pre-shredded cheese in a packet. Those packaged shredded cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly.
- Salt the water before boiling your pasta. This is your chance to season the noodles for a flavorful dish!
- Remove the pot from the heat before adding the cheese (or keep the flame very low) so that the sauce stays creamy and smooth. When cheese gets too hot, it separates and gives the sauce a grainy texture.
- If you like a crunchy topping on your mac and cheese, sprinkle the finished dish with buttered panko bread crumbs, cracker crumbs, or crushed potato chips. You can even put the Dutch oven under the broiler for a minute or two to toast the topping. Just keep a close eye on it so that it doesn’t burn.
Nutrition
Serving: 1/8 of the recipeCalories: 589kcalCarbohydrates: 55gProtein: 26gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 85mgSodium: 799mgPotassium: 496mgFiber: 3gSugar: 9gVitamin A: 1473IUVitamin C: 20mgCalcium: 416mgIron: 2mg
