Give a family-favorite dinner a spicy kick with comforting Cajun mac and cheese.
For milder palates, substitute Monterey Jack cheese andsmoked sausagein the place of Andouille.
Learn how to make Cajun mac and cheese.
Credit:Jen Causey; Food Stylist: Margaret Dickey
Serve it hot for a satisfying, cheesy dish that’s sure to be hit.
Cajun mac and cheese can be made ahead so you’re ready to bake when needed.
Thaw overnight in the refrigerator if frozen.
Credit:Jen Causey; Food Stylist: Margaret Dickey
Reheat, covered with foil, in a 350F oven until hot throughout before serving.
Kathy commented, “I made this for a Mardi Gras themed gathering.
It was wonderfully creamy and flavorful.
Credit:Jen Causey; Food Stylist: Margaret Dickey
Definitely a hit with the group as my casserole dish was practically licked clean!”
Alec Brown said, “Rich, creamy, good mix of layered flavors!”
pkg.large elbow pasta
1/2Tbsp.canola oil
1/2(16-oz.)
Credit:Jen Causey; Food Stylist: Margaret Dickey
(3 oz.)
(about 1 1/2-oz.)
all-purpose flour
4cupswhole milk
2tsp.Cajun seasoning (such as Slap Ya Mama)
1(8-oz.)
Credit: Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Margaret Monroe Dickey
block medium Cheddar cheese, shredded (about 2 cups)
1(8-oz.)
Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high.
Add pasta; cook 8 minutes.
Drain and set aside.
Add garlic, and cook, stirring constantly, 1 minute.
Transfer sausage mixture to a plate; wipe skillet clean.
Gradually whisk in milk.
Continue to cook, whisking constantly, 5 minutes.
Gently stir in cooked pasta and sausage mixture.
Bake until golden and bubbly, 20 to 25 minutes.
Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes.
Cajun seasoning often includes cayenne pepper for heat, and tends to be spicier and earthier than Creole seasoning.
you’ve got the option to also freeze leftovers.
