Cajun Mac and Cheese Recipe
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
8 Servings
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Calories
653 kcal
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Course
Side Dish
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Cuisine
North American
Cajun Mac and Cheese Recipe
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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.
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Ingredients
- 1 pound macaroni noodles dried
- 1/2 pound Bacon chopped
- 1 jalapeño de-seeded and chopped
- 1 red bell pepper finely chopped
- 1 bell pepper finely chopped, orange or yellow
- 1/2 cup butter unsalted
- 1/2 cup all-purpose flour
- 2 cups chicken broth low-sodium
- 2 teaspoons thyme dried
- 2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups milk whole
- 1/2 cup half-and-half
- 8 ounces gouda cheese shredded
- 8 ounces cheddar cheese shredded, extra sharp
- 8 ounces Monterey jack cheese shredded
- salt
- black pepper
- green onions cayenne pepper, and bread crumbs for garnish (optional)
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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