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Cajun Comfort
Cajun Mac and Cheese
A baked Cajun mac and cheese with a smoky cheese sauce, tender macaroni, and a crisp topping.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
8
SERVINGS
Oven
METHOD
Why It Works
A quick roux-based sauce coats every noodle and bakes up creamy, not grainy. A little Cajun seasoning gives the classic a smoky, peppery edge.
Ingredients
Pasta & Grains
• 1 lb elbow macaroni
Sauce
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Topping
• ½ cup panko breadcrumbs
• ½ cup shredded cheddar
• 2 tablespoons sliced green onions
How to Make It
1
Heat the oven to 375°F and butter a baking dish.
2
Cook the macaroni until just shy of al dente, then drain.
3
Melt butter in a pot over medium, whisk in flour, and cook 1 minute.
4
Slowly whisk in the milk, then add Cajun seasoning and smoked paprika. Simmer until thickened.
5
Off the heat, stir in the cheddar and Monterey Jack until smooth.
6
Fold the macaroni into the sauce, then transfer to the baking dish.
7
Scatter the panko and cheddar over the top.
8
Bake 18 to 20 minutes until bubbly and golden, then top with green onions.
How to Make It
1
Heat the oven to 375°F and butter a baking dish.
2
Cook the macaroni until just shy of al dente, then drain.
3
Melt butter in a pot over medium, whisk in flour, and cook 1 minute.
4
Slowly whisk in the milk, then add Cajun seasoning and smoked paprika. Simmer until thickened.
5
Off the heat, stir in the cheddar and Monterey Jack until smooth.
6
Fold the macaroni into the sauce, then transfer to the baking dish.
7
Scatter the panko and cheddar over the top.
8
Bake 18 to 20 minutes until bubbly and golden, then top with green onions.
Ingredients
Pasta & Grains
• 1 lb elbow macaroni
Sauce
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Topping
• ½ cup panko breadcrumbs
• ½ cup shredded cheddar
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat in a 350°F oven with a splash of milk to loosen the sauce.
Swaps
No panko? Use the same amount of regular dry breadcrumbs; the texture will be finer.
No elbow macaroni? Use the same weight of cavatappi or small shells.
Avo's Tip
Stir the cheese in off the heat so the sauce stays silky instead of breaking.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I add andouille?
Yes. Fold in a cup of browned, diced andouille for a heartier dish.
What cheese works best?
Sharp cheddar melts well; add Monterey Jack or pepper jack for extra creaminess and heat.
Can I make it ahead?
Yes. Assemble it, refrigerate, and bake when ready, adding a few extra minutes.
Quick Fixes
Sauce grainy: add the cheese off the heat, a handful at a time.
Too thick: whisk in a splash more milk.
Want more crunch: broil the topping 1 to 2 minutes at the end.
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