Cajun Mac and Cheese

Cajun Mac and Cheese with andouille sausage is homemade, loaded with vegetables and so tasty! This baked mac and cheese is great for weeknight or Sunday dinners!

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This recipe was photographed and updated 9/2024.

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Shopping list:

• elbow macaroni
• olive oil
• andouille sausage
• onion
• green bell pepper
• red bell pepper
• butter
• all purpose flour
• milk
• Cajun seasoning
• garlic powder
• salt
• sharp cheddar cheese
• pepper jack cheese

Mac and cheese is always such a comfort food for me! It's perfect for a lazy Sunday dinner or quick enough to serve during the week too. Plus, it makes a big batch and the leftovers taste great for work or school lunch. You can serve this as a side dish or a main course.

This mac and cheese turns out so creamy and cheesy from the homemade cheese sauce. The onion and bell pepper add so much flavor and texture. The andouille and cajun seasoning add the perfect amount of heat, for non spicy lovers, like me.  

If you love macaroni and cheese, you'll want to try my Slow Cooker Buffalo Chicken Mac and Cheese or Instant Pot Bacon Mac and Cheese!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• This recipe is so easy to customize! Try adding jalapeno pepper or crushed red pepper for some extra heat. Use any smoked sausage, seasoning blend or cheese you prefer. Spiral or penne pasta would be delicious too!

• I recommend using freshly shredded cheese for the best melt and flavor.

• Refrigerate leftovers in an airtight container for up to three days.

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex 9x13 Glass Baking Dish
• Epicurean Kitchen Series Cutting Board
• Hand Crank Cheese Shredder
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 2-Piece Silicone Whisk Set

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Cajun Mac and Cheese

Ingredients

• 1 - 16 ounce package elbow macaroni
• 1 tablespoon olive oil
• 1 - 14 ounce package andouille sausage, cut in half lengthwise, then sliced into one inch pieces
• 1 small onion, chopped
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 6 tablespoons butter
• 6 tablespoons all purpose flour
• 4 cups milk
• 2 teaspoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 - 8 ounce block sharp cheddar cheese, shredded
• 1 - 8 ounce block pepper jack cheese, shredded

Instructions

1. Preheat the oven to 400 degrees F. Spray a 9x13 casserole dish with nonstick cooking spray.
2. Cook the elbow macaroni according to package directions.
3. In a large skillet over medium high heat, add the olive oil, sausage, onion, green and red bell pepper. Cook for approximately 6 to 8 minutes or until the vegetables have begun to soften. Remove the sausage and vegetables from the skillet but keep warm.
4. To the skillet, add the butter and heat until melted. Stir in the flour and whisk for 2-3 minutes. Slowly add the milk, whisking constantly until slightly thickened. Stir in the cajun seasoning, garlic powder, salt and cheeses, allowing the cheese to melt.
5. Add the sausage, vegetables and elbow macaroni to the cheese sauce. Stir until combined. Transfer to the prepared casserole dish and top with additional cheese if desired.
6. Bake for 20 to 25 minutes or until the top is browned slightly.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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