Make a Blonde Roux.
Melt butter over medium heat. Whisk in flour slowly, stirring out all the lumps. Cook while stirring for about 5 minutes, allowing roux to darken slightly to a white sand color.
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Make a Béchamel.
Whisk in warmed milk until incorporated & mixture is smooth. Bring to a simmer, lower heat, then continue to cook, stirring frequently, until thickened.
Seasoning the sauce. Add cajun seasoning & hot sauce to pan.
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Fold in the cheese & pasta. Add white cheddar, gouda, gruyere, & cream cheese slowly while stirring. Stir until cheese is melted into sauce & remove from heat. Salt & pepper to taste.
Make the topping. Melt 2 tablespoons of butter. Add crumbled crackers. Toast over medium heat until golden brown, stirring occasionally. Sprinkle over the top of the mac and & cheese.
Pair this recipe with Sous Vide Cajun Turkey Breast!
Coated in cajun spices, butter, & fresh herbs, then cooked with a precision cooker until moist & flavorful - perfect for your holiday main course!
Looking for another side dish idea? Try this Roasted Green Beans & Brussel Sprouts - Perfectly tender but crisp brussels sprouts & green beans tossed with fresh basil, lemon zest, & a hint of garlic.