Cajun Mac and Cheese with Andouille Sausage: A Southern Twist on a Comfort Classic

If there’s one dish that captures the spirit of Southern comfort and indulgence, it’s Cajun Mac and Cheese with Andouille Sausage. This creamy, smoky, spicy twist on traditional macaroni and cheese is the kind of recipe that warms hearts, fills bellies, and brings the table to life. Imagine tender pasta enveloped in a rich cheese sauce with the kick of Cajun spices, all balanced by slices of perfectly seared Andouille sausage — it’s a flavor symphony that makes you go back for seconds (and maybe thirds).

This recipe combines the cozy charm of mac and cheese with the bold attitude of Louisiana-style cuisine. It’s perfect for busy weeknights, potluck dinners, or even a show-stopping side dish for the holidays. Whether you’re a fan of Cajun flavors or just craving something different, this recipe will become your go-to comfort meal.

Why You’ll Love This Recipe

1. Flavor Explosion: The creamy cheese sauce gets a spicy upgrade from smoky Cajun seasoning and the rich flavor of Andouille sausage.
2. Quick and Easy: With just a few basic steps, you can create a restaurant-quality dish in under 40 minutes.
3. Customizable: Adjust the spice level, change the cheeses, or even add veggies — this dish adapts beautifully.
4. Crowd-Pleasing: Perfect for gatherings, family dinners, or Sunday comfort meals.

What Makes It Cajun?

Cajun cooking hails from Louisiana, where French, African, and Southern influences meet. It’s known for being bold, aromatic, and full of character. Typical Cajun spices include paprika, cayenne, garlic, thyme, and oregano — the perfect balance of heat and earthiness.

In this mac and cheese, Cajun seasoning transforms the cheese sauce into something unforgettable. The sausage adds a smoky, meaty depth, while the breadcrumbs and herbs bring texture and freshness. It’s not your ordinary mac — it’s mac and cheese with soul.

Ingredients

For the Pasta and Sauce:

• 12 oz elbow macaroni (or cavatappi)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper, to taste

For the Sausage:

• 12 oz Andouille sausage, sliced into ½-inch rounds
• 1 tsp olive oil or butter

For the Topping (Optional but Highly Recommended):

• ¾ cup panko breadcrumbs
• 1 tbsp butter, melted
• 2 tbsp Parmesan cheese
• 1 tbsp chopped parsley (for garnish)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the macaroni just until al dente, about 7–8 minutes. Drain, rinse lightly, and set aside.
2. Sauté the Sausage:
   In a large skillet over medium heat, add olive oil. Brown the Andouille sausage slices on both sides until slightly crisp, about 3–4 minutes per side. Remove from skillet and set aside.
3. Make the Roux:
   In the same skillet or a large saucepan, melt the butter over medium heat. Whisk in the flour to form a paste. Cook for 1–2 minutes, stirring constantly, until lightly golden.
4. Build the Cheese Sauce:
   Gradually whisk in milk and cream until smooth and thickened (about 5 minutes). Lower the heat and stir in Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
5. Add the Cheese:
   Remove from heat and stir in the cheddar, Monterey Jack, and Parmesan until melted and creamy.
6. Combine Pasta and Sausage:
   Add the cooked macaroni and seared Andouille sausage to the cheese sauce. Stir until everything is evenly coated.
7. Prepare the Topping (Optional):
   Mix panko breadcrumbs with melted butter and Parmesan.
8. Bake (Optional for Crispy Top):
   Transfer the mac and cheese mixture to a baking dish. Sprinkle the breadcrumb mixture over the top. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbling.
9. Garnish and Serve:
   Sprinkle with fresh parsley and a touch of extra Cajun seasoning before serving.

Cajun Mac and Cheese with Andouille Sausage

Creamy, spicy, and smoky mac and cheese loaded with Cajun flavor and seared Andouille sausage — a Southern comfort classic perfect for dinner or entertaining.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Southern

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

Pasta and Sauce

• 12 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 0.5 cup Parmesan cheese grated
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• Salt and pepper to taste

Sausage

• 12 oz Andouille sausage sliced
• 1 tsp olive oil or butter

Topping

• 0.75 cup panko breadcrumbs
• 1 tbsp butter melted
• 2 tbsp Parmesan cheese
• 1 tbsp fresh parsley chopped for garnish

Equipment

• Large pot
• Skillet
• Whisk
• Baking dish

Method

 

1. Cook pasta until al dente and set aside.
2. Brown Andouille sausage slices in olive oil; remove and set aside.
3. In a skillet, make a roux with butter and flour, whisking for 1–2 minutes.
4. Gradually whisk in milk and cream until thickened.
5. Add Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
6. Remove from heat; stir in all cheeses until melted.
7. Combine pasta, sausage, and cheese sauce.
8. Transfer to baking dish, top with breadcrumb mixture, and bake 15–20 minutes.
9. Garnish with parsley before serving.

Notes

For extra spice, add a pinch of cayenne or hot sauce to the cheese sauce.

Tips for Perfect Cajun Mac and Cheese

• Choose Quality Cheese: Freshly shredded cheese melts better and gives a smoother sauce.
• Adjust the Heat: If you love spice, add cayenne pepper or diced jalapeños. For mild flavor, reduce Cajun seasoning slightly.
• Make It Ahead: Assemble the dish without baking and refrigerate for up to 24 hours. Bake when ready to serve.
• Creamier Texture: For ultra-rich sauce, add an extra splash of cream or a tablespoon of cream cheese.

Fun Variations

1. Seafood Cajun Mac: Add sautéed shrimp or crawfish tails for a coastal Louisiana vibe.
2. Veggie Boost: Toss in roasted bell peppers, corn, or spinach for color and nutrition.
3. Smoky Twist: Mix in a handful of smoked Gouda or pepper jack cheese.
4. One-Pot Version: Skip the oven and serve straight from the skillet for a faster weeknight meal.

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables.
• Serve alongside grilled chicken or ribs for a BBQ spread.
• Garnish with green onions or extra shredded cheese for presentation.
• Enjoy with iced tea or a cold beer for the ultimate Southern comfort experience.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess. It also freezes beautifully for up to 2 months — just thaw overnight and bake until heated through.

Why This Recipe Works

Cajun Mac and Cheese with Andouille Sausage succeeds because it balances richness with spice. The smoky sausage enhances the creamy sauce, while Cajun seasoning adds layers of warmth and depth. Every bite feels indulgent yet full of character — like Louisiana on a fork.

This recipe isn’t just food; it’s an experience — the kind that makes people linger around the table long after the last bite.