Cajun Macaroni and Cheese
Get ready to elevate your comfort food game with this indulgent Cajun Macaroni and Cheese! Featuring tender elbow macaroni coated in a rich, velvety blend of sharp cheddar, Monterey Jack, and Parmesan cheeses, this baked pasta dish is infused with bold Cajun seasoning, smoked paprika, and garlic powder for a spicy, smoky kick. Juicy slices of Andouille sausage add a hearty, savory touch, while a golden, crispy panko breadcrumb topping provides the perfect crunch. Garnished with fresh green onions, this Southern-inspired dish is ideal for a cozy dinner or a flavorful potluck centerpiece. With its irresistible medley of creamy, cheesy, and zesty elements, this is mac and cheese like you've never tasted before!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 8 oz cooked Andouille sausage, sliced
- 3 tbsp green onions, chopped
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream. Cook the mixture, stirring constantly, until the sauce thickens, about 4-5 minutes.
Reduce the heat to low and stir in the sharp cheddar, Monterey Jack, and Parmesan cheeses until fully melted and smooth.
Stir in the Cajun seasoning, smoked paprika, and garlic powder. Adjust the seasoning to taste if necessary.
Add the cooked macaroni and sliced Andouille sausage to the cheese sauce, stirring until evenly coated.
Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the mixture over the mac and cheese.
Bake in the preheated oven for 15-20 minutes or until the top is golden and crispy.
Garnish with chopped green onions before serving. Enjoy!
Nutrition Facts
Calories |
6642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.9 g | 513% | |
| Saturated Fat | 217.2 g | 1086% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 10734 mg | 467% | |
| Total Carbohydrate | 471.2 g | 171% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 58.4 g | ||
| Protein | 275.8 g | 552% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 5090 mg | 392% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
