Cajun Baked Mac and Cheese Recipe
Introduction
Cajun Baked Mac and Cheese is a creamy, cheesy comfort dish with a spicy kick. It combines smoky cheeses and warm Cajun spices baked to bubbly perfection. This recipe is perfect for cozy dinners or a crowd-pleasing side.
Ingredients
- 1–2 tablespoons kosher salt (for boiling pasta)
- 8 ounces white or yellow cheddar (2 cups)
- 8 ounces smoked gouda (2 cups)
- 4 ounces cream cheese
- 4 ounces deli American cheese (about 6 slices)
- 3 cups whole milk
- 1 cup evaporated milk
- 1 pound macaroni pasta
- 4 tablespoons butter (plus 1 tablespoon for greasing pan)
- ¼ cup flour
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Step 1: Set a large pot of water to boil with 1-2 tablespoons of kosher salt. Grate the cheddar and gouda cheeses. Cut cream cheese into small chunks and leave out to soften. Count out about 6 slices of deli American cheese. Measure whole milk and evaporated milk in a microwave-safe measuring cup or bowl. Grease a 9×13 inch baking dish with butter or nonstick spray. Preheat the oven to 350°F.
- Step 2: Cook macaroni pasta to al dente according to package directions. Drain and set aside.
- Step 3: Warm milk in the microwave and set aside. In the same pasta pot, melt 4 tablespoons butter over medium-low heat. Whisk in flour and cook for 1–2 minutes, stirring, until slightly darkened to a light tan color.
- Step 4: Slowly whisk the warmed whole milk and evaporated milk into the roux until the sauce is smooth and just thick enough to coat a spoon. Add hot sauce and all dry seasonings, whisking to combine.
- Step 5: Remove the sauce from heat. Stir in cream cheese, American cheese, and half of the smoked gouda and cheddar until melted and smooth. Fold in the cooked pasta.
- Step 6: Spread half of the mac and cheese mixture into the greased baking dish. Sprinkle with half of the remaining gouda and cheddar cheese. Layer the rest of the mac and cheese on top, then finish by topping with the last of the gouda and cheddar.
- Step 7: Cover the dish tightly with foil and bake for 20–25 minutes until hot and bubbly.
- Step 8: Remove foil and broil on low for 3–5 minutes, until the top is browned and bubbling. Watch closely to prevent burning.
- Step 9: Let the dish rest for 5–10 minutes before serving. Cut into portions and serve hot.
Tips & Variations
- Use smoked paprika and cayenne carefully to adjust the heat level to your preference.
- Substitute half-and-half for evaporated milk for a slightly lighter sauce.
- For extra crunch, sprinkle breadcrumbs on top before baking the final 20 minutes.
- Try adding cooked andouille sausage or diced bell peppers for more Cajun flair.
Storage
Store leftover Cajun baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave individual portions, adding a splash of milk to keep it creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like elbow macaroni, penne, or shells works well. Just adjust cooking time to al dente.
How spicy is this dish?
The heat comes from cayenne and hot sauce, balanced by creamy cheeses. You can reduce or omit these to make it milder or add more for extra spice.
Print
Cajun Baked Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Cajun Baked Mac and Cheese is a creamy, cheesy comfort food classic with a spicy twist. Featuring a blend of white cheddar, smoked gouda, cream cheese, and American cheese, combined with a flavorful Cajun seasoning mix and a touch of hot sauce. The rich cheese sauce is made with a velvety blond roux and baked to bubbly perfection, topped with extra cheese and broiled for a golden crust. Perfect as a hearty side or main dish that brings warmth and bold flavors to your table.
Ingredients
Scale
Pasta
- 1 pound macaroni pasta
- 1–2 tablespoons kosher salt (for boiling pasta)
Cheeses
- 8 ounces white or yellow cheddar (2 cups), shredded
- 8 ounces smoked gouda (2 cups), shredded
- 4 ounces cream cheese, cut into small chunks
- 4 ounces deli American cheese (about 6 slices)
Milk and Dairy
- 3 cups whole milk
- 1 cup evaporated milk
- 4 tablespoons butter (plus 1 tablespoon for greasing pan)
Roux and Seasonings
- ¼ cup flour
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Prep: Set a large pot of water to boil with 1-2 tablespoons of kosher salt. Grate the cheddar and smoked gouda cheeses. Cut the cream cheese into small chunks and leave it out to soften. Count out about 6 slices of deli American cheese. Measure whole milk and evaporated milk in a microwave-safe bowl or measuring cup. Grease a 9×13 inch baking dish with 1 tablespoon butter or nonstick spray. Preheat the oven to 350°F.
- Boil: Cook the macaroni pasta to al dente according to package instructions. Drain well and set aside.
- Blond Roux: Warm the milk and evaporated milk together in the microwave and set aside. In the same pot used for the pasta, melt 4 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously, until the mixture becomes a light tan color to form a blond roux.
- Whisk Sauce: Slowly whisk the warmed milk mixture into the roux until the sauce is smooth and thick enough to coat the back of a spoon. Stir in the hot sauce, smoked paprika, onion powder, garlic powder, black pepper, kosher salt, and cayenne pepper until evenly combined.
- Stir in Cheeses and Pasta: Remove the sauce from heat. Add the cream cheese, American cheese slices, and half of the shredded gouda and cheddar into the sauce. Stir until the cheeses melt fully and the sauce is smooth. Fold the cooked pasta gently into the cheese sauce until well coated.
- Layer: Spread half of the mac and cheese mixture evenly into the prepared baking dish. Sprinkle half of the remaining shredded gouda and cheddar cheeses on top. Add the remaining mac and cheese mixture, then top with the remaining shredded cheeses.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20–25 minutes, until hot and bubbly throughout.
- Broil: Carefully remove the foil. Set the oven to broil on low and place the dish back in the oven for 3–5 minutes, until the cheese topping is browned and bubbling. Watch closely to prevent burning.
- Serve: Remove from the oven and let rest for 5–10 minutes before slicing to serve. Serve hot and enjoy!
Notes
- Using a mix of cheeses including smoked gouda adds depth and a smoky flavor to the dish.
- Adjust the cayenne pepper and hot sauce amounts to taste for milder or spicier heat levels.
- Be sure to watch the mac and cheese closely during broiling as cheese can burn quickly.
- Leftovers can be refrigerated and reheated, though the top crust will be less crispy.
- For a crunchier topping, sprinkle breadcrumbs before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Cajun, American
Keywords: Cajun mac and cheese, baked mac and cheese, spicy mac and cheese, creamy mac and cheese, cheesy pasta bake, comfort food, Cajun recipe, baked comfort food, smoked gouda mac and cheese
