Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare! It’s far from spicy yet so savory that you’ll want to eat the whole dish all to yourself.
No Judgments Here!
You’ll have everyone returning for seconds and good luck with any leftovers! This was a hit at our family gathering, and I wish I doubled the recipe. Who knew five people would devour so much mac n cheese?
Here’s what you need to make this Cajun Baked Mac n Cheese.
MACARONI NOODLES | If you want to jazz it up, you can switch these out for medium-sized shells or any pasta shape you prefer.
BUTTERMILK | This brings that tangy flavor while making the cheese sauce velvety and creamy.
SHARP CHEDDAR JACK | You can substitute this for Colby jack or Monterey if you prefer. I personally just love the way this dish tastes with the Sharp Cheddar Jack.
MOZZARELLA | This is a must for that added creaminess in the cheese sauce. You can skip this if you want, but this brings that creamy cheese pull when you grab a spoonful to put on your plate.
FLOUR | You need this for the roux. Make sure to do equal parts flour to butter.
BUTTER | Use grass-fed high-quality butter. It makes a difference in the buttery taste, and you won’t regret it!
CAJUN SEASONING | You can use whatever favorite Cajun seasoning you like. I love using Spiceology’s Black Magic – Cajun Blackening Seasoning for this dish.
SALT | Every dish needs a little salt to bring out its wonderful flavors and let them shine!
Preheat your oven to 400F. In a medium-sized pot, cook the macaroni noodles per the box’s directions until al dente.
Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.
Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.
Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat. Once it’s melted, pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.
Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.
If you loved this Cajun Baked Mac n Cheese, then you will definitely love this Smoky Ancho Chile Mac n Cheese.
Ingredients
- 8 oz macaroni noodles cooked to Al Dente
- 8 oz sharp cheddar jack cheese shredded
- 4 oz mozzarella shredded
- 1 cup buttermilk
- 2 tbsp butter
- 2 tbsp AP flour
- 1 tsp Cajun Seasoning
- 1/4 tsp salt more to taste
Instructions
- Preheat your oven to 400F.
- In a medium-sized pot, cook the macaroni noodles per the box's directions until al dente.
- Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.
- Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.
- Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat.
- Once it's melted pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.
- Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.
