Cajun Mac and Cheese Recipe

Name: Cajun Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 Servings
Ingredients: 1 pound dried Macaroni noodles; 1/2 pound Bacon; 1 Jalapeño; 1 red bell pepper; 1 orange or yellow bell pepper; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 2 cups low-sodium chicken broth; 2 teaspoons dried thyme; 2 teaspoons garlic powder; 1/2 teaspoon smoked paprika; 2 cups whole milk; 1/2 cup Half & Half; 8 ounces gouda cheese; 8 ounces extra sharp cheddar cheese; 8 ounces Monterey jack cheese; salt & pepper; green onions

User Reviews

4.7

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 Servings
Calories
653 kcal
Course
Side Dish
Cuisine
North American

Cajun Mac and Cheese Recipe

Farrah Baldwin

Report

Forget ordinary—this Cajun Mac and Cheese takes cheesy comfort to new heights with smoky bacon and a zesty Cajun kick, all crafted in one easy stovetop pot.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 pound dried Macaroni noodles
1/2 pound Bacon chopped
1 Jalapeño de-seeded and chopped
1 red bell pepper finely chopped
1 orange or yellow bell pepper finely chopped
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
2 teaspoons dried thyme
2 teaspoons garlic powder
1/2 teaspoon smoked paprika
2 cups whole milk
1/2 cup Half & Half
8 ounces gouda cheese shredded
8 ounces extra sharp cheddar cheese shredded
8 ounces Monterey jack cheese shredded
salt & pepper
green onions cayenne pepper, and bread crumbs for garnish (optional)

Add to Shopping List

Instructions

Bring 8 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente (do not overcook). Drain the noodles and set aside.
Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot.
Add the jalapeno and bell peppers to the pan. Sauté for 5 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. After 5 minutes, remove the jalapeno and bell peppers from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan.
Add the half cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk it into the butter. Cook the roux mixture* for 3 minutes, whisking constantly.
Slowly pour the chicken broth into the pan and continue to stir. Add the thyme, garlic powder, and smoked paprika to the pot, and allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk and half & half into the sauce and stir well.
Once the sauce mixture just barely starts to boil, turn off the heat and stir in the shredded cheese by the handful. Return the cooked pasta and sautéed peppers to the pot. Taste, and add salt and pepper as needed. Garnish with green onions, cayenne pepper, and bread crumbs if desired.

Notes

*The roux mixture (butter and flour) should be about the consistency of melted peanut butter. If it is too thick, add a little more butter. If it is too thin, add a little more flour. Cook for 3 minutes after adding any additional flour to the pot.
Store Cajun Mac and Cheese leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months.
To reheat, thaw frozen portions in the fridge overnight. Reheat on the stovetop over low heat, adding a splash of milk or broth to restore creaminess, or microwave in short intervals, stirring in between. For best results, avoid overheating, as this can cause the cheese sauce to separate.

Nutrition Information

Show Details

Serving 1serving Calories 653kcal (33%) Carbohydrates 32g (11%) Protein 35g (70%) Fat 43g (66%) Saturated Fat 26g (130%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.5g Cholesterol 129mg (43%) Sodium 1209mg (50%) Potassium 359mg (10%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1754IU (35%) Vitamin C 49mg (54%) Calcium 721mg (72%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 653 kcal

% Daily Value*

Serving	1serving
Calories	653kcal	33%
Carbohydrates	32g	11%
Protein	35g	70%
Fat	43g	66%
Saturated Fat	26g	130%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.5g	25%
Cholesterol	129mg	43%
Sodium	1209mg	50%
Potassium	359mg	8%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1754IU	35%
Vitamin C	49mg	54%
Calcium	721mg	72%
Iron	2mg	11%