Cajun Baked Mac and Cheese

A stack of baked mac and cheese on a plate.

Cajun baked mac and cheese is rich, creamy, and cheesy with a little spiced kick. Made with four cheeses for tons of flavor and an impressive cheese pull, and broiled for a golden crispy cheese crust layer on top.

Course Side Dish

Cuisine American, Cajun

Keyword mac and cheese

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 555kcal

Author Lauren LeBlanc

Equipment

Large pot
Strainer
9x13 baking dish
Aluminum foil

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 9x13 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.

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