Spicy Cajun Mac and Cheese with Andouille Sausage

Give your pasta a bold flavor boost with this creamy, spicy Cajun Mac and Cheese. It features a rich, velvety cheese sauce brightened with Cajun seasoning and Louisiana-style hot sauce, plus a crisp panko topping. Serve it as a flavorful side or turn it into a satisfying main by adding chicken, shrimp, or sausage.

Sponsored by Cabot.

This mac and cheese balances two distinct cheeses with a punch of spice for a dish that’s both comforting and exciting. A combination of sharp cheddar and pepper jack makes the sauce rich and tangy with a gentle heat, while homemade or store-bought Cajun seasoning and a splash of Louisiana-style hot sauce add depth and warmth. The finished casserole is extra creamy inside and topped with golden panko for crunch—perfect for weeknight dinners, potlucks, or holiday tables.

The recipe is naturally vegetarian when prepared without added meat, and it’s easy to customize: stir in sausage, shrimp, or grilled chicken to make a hearty main course. Leftovers reheat well, so you can enjoy this bold, cheesy comfort food throughout the week.

Ingredients

• 16 ounces elbow macaroni noodles
• 2 tablespoons olive oil, divided
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 6 tablespoons butter (unsalted preferred)
• 6 tablespoons all-purpose flour
• 3 cups whole milk
• 2 tablespoons Cajun seasoning (homemade or store-bought)
• 1 tablespoon Louisiana-style hot sauce
• 1 1/2 teaspoons salt (adjust to taste)
• 8 ounces sharp cheddar, shredded
• 8 ounces pepper jack, shredded
• 1/4 cup panko breadcrumbs
• 1/4 cup diced green onions for garnish

Step by step instructions

1. Preheat the broiler. Set your oven broiler to high and position a rack in the middle of the oven.
2. Cook the pasta. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions. Drain and set aside.
3. Grate the cheeses. Shred the sharp cheddar and pepper jack and chill until ready to use.
4. Sauté the aromatics. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers and cook 4–5 minutes until softened. Stir in the garlic and cook 1 more minute, then transfer the vegetables to a bowl and set aside.
5. Make the roux. In the same skillet over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, whisking constantly, until the mixture is smooth and begins to bubble.
6. Add milk and seasonings. Gradually whisk in the whole milk and simmer 2–3 minutes to thicken. Stir in the Cajun seasoning, hot sauce, and salt.
7. Finish the cheese sauce. Reduce heat to low and whisk in the shredded cheeses a handful at a time until fully melted and the sauce is smooth.
8. Combine pasta and vegetables. Return the sautéed peppers and onions to the skillet and gently fold in the drained macaroni until everything is evenly coated in sauce.
9. Transfer to a baking dish. Pour the mac and cheese into an oven-safe casserole dish and smooth the top.
10. Add the topping and broil. Sprinkle panko breadcrumbs evenly over the mac and cheese and drizzle with the remaining tablespoon of olive oil. Place under the broiler for 3–5 minutes, watching closely, until the breadcrumbs turn golden brown. Remove as soon as the top is crisp to prevent burning.
11. Garnish and serve. Scatter diced green onions over the top and serve hot.

Add a protein

You can easily turn this mac and cheese into a more substantial meal by adding sausage, chicken, or shrimp. Prepare the protein separately or cook it with the peppers and onions so it melds with the other flavors.

• Andouille or smoked sausage: Slice 8 ounces and cook with the peppers and onions for 6–8 minutes, adding garlic for the last minute. Remove and add back in with the pasta before baking.
• Chicken: Use 1 pound diced boneless, skinless chicken breasts. Sauté with the peppers and onions over medium-high heat for 4–5 minutes, add garlic for one minute, then combine with the pasta and sauce. Grilled Cajun-seasoned chicken also works well served on top.
• Shrimp: Toss 1 pound peeled, deveined shrimp with 2 tablespoons olive oil and 1 tablespoon Cajun seasoning. Grill or pan-sear over medium-high heat for 1–2 minutes per side and place on top of the baked mac and cheese.

Frequently asked questions

• How long do leftovers last? Store leftovers in an airtight container in the refrigerator for up to 5 days.
• How should I reheat it? Reheat in the oven at 350°F for 15–20 minutes covered with foil, or microwave a single serving for about 2 minutes. For a crisp topping, reheat covered, then uncover and broil briefly.
• Can I make it ahead? Yes. Prepare the sauce, pasta, and sautéed vegetables, combine them in your baking dish, and refrigerate for up to 2 days. When baking from cold, heat at 400°F covered for 15–20 minutes, then broil uncovered for 3–5 minutes to crisp the breadcrumbs.
• Is it spicy? The recipe has a noticeable kick from pepper jack, Cajun seasoning, and hot sauce. To reduce heat, use all cheddar instead of pepper jack and halve the hot sauce.

More cheesy recipes

If you enjoy this Cajun mac and cheese, try other creamy, cheese-forward dishes such as cheesy grilled potatoes, broccoli cheese casserole, pull-apart cheesy rolls, or a rich queso-style dip. These classics pair well with the bold flavors in this recipe.

Notes:

• Watch the broiler: Broilers vary widely; keep a close eye on the casserole while browning the breadcrumbs to avoid burning.
• Servings: This recipe serves 6–8 as a main course or about 12 as a side dish.
• Storage & reheating: Store up to 5 days refrigerated. Reheat in oven or microwave; use foil to retain moisture and broil briefly to refresh the topping.