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
