Cajun Baked Mac and Cheese (with Smoked Gouda and Cheddar)
This Cajun baked mac and cheese is comfort food, Louisiana style. Made with smoked gouda, cheddar, American, and cream cheese plus Cajun spices for a sauce that’s creamy, rich, and full of flavor. It’s sliceable but silky with a perfect cheese pull when you serve it. This mac and cheese will steal the show at holidays and family dinners!
Looking for a stovetop mac and cheese? Try this Four-Cheese Mac and Cheese with a buttery bread crumb topping. For an elevated version, try Brie Mac and Cheese. If you want a versatile creamy pasta, Cajun Alfredo Sauce pairs well with blackened chicken or shrimp for a full meal!
Why Do I Love This Recipe So Much?
OK but who doesn’t love mac and cheese?! This macaroni and cheese is the best of both worlds. It has the structure, sliceability, and impressive cheese-pull of a traditional baked mac and cheese, but also all of the creaminess of a stove top version. You can also throw it together the night before and bake before serving for easier prep. This mac and cheese is making its way onto all of my holiday menus.
How to Prevent Greasy Baked Mac and Cheese
We all love baked mac and cheese, but no one wants to dig into a dish with a pool of grease floating to the top. A greasy mac and cheese usually means the fat has separated from the sauce. Here are a few ways to keep your cheese sauce emulsified for a creamy finish.
- Make a roux. A quick blond roux helps bind the fat and flour before adding milk.
- Use evaporated milk. This shelf stable milk is high in protein, which helps stabilize the fats in the sauce better than regular milk alone.
- Use the right cheese. Adding cheese that melts well like cream cheese and American cheese also helps keep the sauce smooth and stable.
- Use good cheese. Good quality cheese usually gets less greasy in a cheese sauce.
- Add cheese off heat. Allowing the cheese to melt in slowly reduces the risk of breaking the sauce.
- Don’t overbake. Remove from the oven once it’s hot and bubbly. Overcooking can easily split the sauce.
Lauren’s Tips
- Use evaporated milk. This shelf stable milk keeps the cheese sauce emulsified and helps prevent breaking so your mac and cheese doesn’t end up a greasy mess.
- All about the cheese pull. To get that craveable cheese pull slice, use half of the shredded cheese in the cheese sauce, and save the other half to layer in the baking dish. This creates a nice cheesy string pull when you cut into it.
- Use an egg, or don’t. I tested this recipe with and without an egg. If you want your baked mac to be a little more firm, use an egg. If you like it more on the creamy side, skip it.
- Get the cheese crust. Broil the baked mac and cheese for a few minutes to get that browned bubbly cheese crust.
Ingredients & Substitutions
- White or yellow cheddar – I use a mix of both. Splurge for the good cheese and grate it yourself for the smoothest texture.
- Smoked gouda – This is a fun addition to a Cajun-style mac and cheese that adds a subtle smoky flavor. Gouda also melts great and is perfect for a creamy mac and cheese. Substitute for regular gouda or havarti.
- Cream cheese – Cream cheese adds an extra thick and creamy texture.
- Deli-sliced American cheese – American cheese is the secret to a creamy restaurant-style mac and cheese. It melts super well and makes a great sauce. Get the kind from the deli and not the plastic wrapped kind for the best texture.
- Whole milk + evaporated milk – I’ve tested mac and cheese with all the milks: skim, whole, half and half, heavy cream, and evaporated milk. Whole milk + evaporated milk was the winner. You might think the richer the milk, the better the mac and cheese, but using a heavy cream actually makes the mac and cheese too thick and less creamy. Evaporated milk is the secret to keeping the mac and cheese mixture stable and not greasy.
- Macaroni pasta – Macaroni is the classic shape here, but go for your favorite shape. Cavatappi, shells, or anything that has lots of nooks and crannies for the cheese sauce to pool in is perfect.
- Seasonings – To make this a Cajun mac and cheese, I season it with a combination of onion powder, garlic powder, smoked paprika, black pepper, and cayenne pepper. Hot sauce adds a vinegary kick.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Cajun Baked Mac and Cheese
- BOIL: Cook pasta to al dente according to package directions. Drain and set aside.
- BLOND ROUX: Melt butter over medium-low heat and whisk in flour and cook for 1–2 minutes, stirring, until slightly darkened to a light tan.
- WHISK: Slowly whisk in warmed milk and evaporated milk into roux until sauce is smooth and just thick enough to coat a spoon. Add hot sauce and dry seasonings, and whisk to combine.
- STIR: Remove from heat. Stir in cream cheese, American cheese, and half the smoked gouda and cheddar until melted and smooth.
- FOLD: Fold in pasta and mix well.
- LAYER: Spread half the mac and cheese in the baking dish. Sprinkle with half of the remaining gouda and cheddar cheese. Add the rest of the mac and cheese, then top with the last of the gouda and cheddar.
- BAKE and BROIL: Cover tightly with foil and bake for 20–25 minutes until hot and bubbly. Then uncover and broil on low for 3–5 minutes, until browned and bubbling.
Let this Cajun baked mac and cheese rest for about 10 minutes before digging in!
Equipment Needed
All Clad Medium Stainless Steel Pot
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Buy Now → Storage & Make Ahead
- Storage: Keep leftovers in the fridge for up to 4 days.
- Reheat: Add a portion to an oven safe dish with a splash of milk and cover tightly with foil. Reheat in the oven at 350°F until warmed through. You can also warm in the microwave at a lower power until warmed.
- Freeze: Cool completely. Wrap in plastic wrap, then foil and freeze. Defrost in the refrigerator overnight before reheating.
- Make ahead: Assemble mac and cheese up to the baking step. Cover and refrigerate for up to 24 hours. Let sit at room temperature for about 30 minutes before baking as directed.
What to Serve With Baked Mac and Cheese
This rich and creamy mac and cheese is good enough to stand on its own, but it’s even better alongside some extra protein or a holiday spread.
- Weeknight dinner – Serve this mac and cheese with blackened chicken or blackened shrimp to add a protein.
- Family dinner – Slow braised Southern pot roast with gravy served over garlic red skin mashed potatoes with a side of smothered green beans and baked mac and cheese. This was the classic Sunday dinner of my childhood and oh-so comforting.
- Holiday spread – Baked mac and cheese is begging to be served for the holidays. Pair it with Cajun turkey, mirliton dressing, and dirty rice. All classic Cajun holiday dishes.
More Side Dish Recipes
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Cajun Baked Mac and Cheese
Ingredients
- 1–2 tablespoons kosher salt (for boiling pasta)
- 8 ounces white or yellow cheddar (2 cups)
- 8 ounces smoked gouda (2 cups)
- 4 ounces cream cheese
- 4 ounces deli American cheese (about 6 slices)
- 3 cups whole milk
- 1 cup evaporated milk
- 1 pound macaroni pasta
- 4 tablespoons butter (plus 1 tablespoon for greasing pan)
- ¼ cup flour
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- PREP: Set a large pot of water to boil with 1-2 tablespoons of kosher salt. Grate cheddar and gouda. Cut cream cheese into small chunks and leave out to soften. Count out about 6 slices of deli American cheese. Measure out whole milk and evaporated milk in a microwave safe measuring cup or bowl. Grease a 9×13 inch baking dish with butter or nonstick spray. Preheat the oven to 350°F.1–2 tablespoons kosher salt, 8 ounces white or yellow cheddar, 8 ounces smoked gouda, 4 ounces cream cheese, 4 ounces deli American cheese, 3 cups whole milk, 1 cup evaporated milk
- BOIL: Cook pasta to al dente according to package directions. Drain and set aside.1 pound macaroni pasta
- BLOND ROUX: Warm milk in the microwave and set aside. In the same pasta pot, melt butter over medium-low heat. Whisk in flour and cook for 1–2 minutes, stirring, until slightly darkened to a light tan.4 tablespoons butter, ¼ cup flour
- WHISK: Slowly whisk in warmed milk and evaporated milk into roux until sauce is smooth and just thick enough to coat a spoon. Add hot sauce and dry seasonings, and whisk to combine.2 tablespoons hot sauce, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon kosher salt, ¼ teaspoon cayenne pepper
- STIR: Remove from heat. Stir in cream cheese, American cheese, and half the smoked gouda and cheddar until melted and smooth. Fold in pasta.
- LAYER: Spread half the mac and cheese in the baking dish. Sprinkle with half of the remaining gouda and cheddar cheese. Add the rest of the mac and cheese, then top with the last of the gouda and cheddar.
- BAKE: Cover tightly with foil and bake for 20–25 minutes until hot and bubbly.
- BROIL: Uncover and broil on low for 3–5 minutes, until browned and bubbling. Watch closely, it can burn quickly.
- SERVE: Rest 5–10 minutes before serving, then cut and serve hot!
Notes
- For a firmer texture, whisk 1 egg in a small bowl. Temper with a few spoonfuls of hot cheese sauce, then stir back into the sauce before adding pasta.
- Keep leftovers in the fridge for up to 4 days. To freeze, cool completely. Wrap in plastic wrap, then foil and freeze. Defrost in the refrigerator overnight before reheating.
- To reheat, add a portion to an oven safe dish with a splash of milk and cover tightly with foil. Reheat in the oven at 350°F until warmed through. You can also warm in the microwave at a lower power until warmed.
- Make ahead: Assemble mac and cheese up to the baking step. Cover and refrigerate for up to 24 hours. Let sit at room temperature for about 30 minutes before baking as directed.
Equipment
- Large pot
- Strainer
- 9×13 baking dish
Nutrition
Frequently Asked Questions
You can, but freshly grated cheese melts smoother and gives a creamier sauce. Pre-shredded cheese has anti-caking agents that can make the sauce slightly grainy.
A mix of cheeses gives the best flavor and texture. I like smoked gouda for richness, white cheddar for sharpness, and a little American cheese to keep the sauce ultra creamy and smooth. Monterey Jack, fontina, or gruyère are also great options if you want to switch things up. Just make sure at least one cheese melts easily so the sauce stays velvety.
Yes! If you like your baked macaroni and cheese a little more firm and set, whisk 1 egg in a small bowl. Temper with a few spoonfuls of hot cheese sauce, then stir back into the sauce before adding pasta.
Yes. Skip the layering and baking steps and serve right after the sauce and pasta are combined (as long as you’re not using an egg). It’ll be extra creamy, just without the browned, bubbly top.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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The flavors, ingredients, and the textures and is amazing
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