Name: Cajun Macaroni and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound (16 ounces) elbow macaroni, medium shells, rotini, or cavatappi/cellentani; 4 tablespoons (2 ounces / 56 grams) unsalted butter; ½ cup finely chopped onion; ½ cup finely chopped red bell pepper; 1 tablespoon minced or crushed garlic; ¼ cup all-purpose flour; 3 cups milk; 1 tablespoon Cajun seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon paprika; Pinch cayenne pepper ((optional)); 8 ounces (225 grams) shredded Colby Jack cheese; 4 ounces (113 grams) shredded sharp cheddar cheese; 4 ounces (113 grams) shredded mozzarella cheese; 20 Ritz crackers, crushed or 1 cup panko bread crumbs; 2 tablespoons unsalted butter (melted); 1 scallion (thinly sliced (optional))

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This is the ultimate Cajun Macaroni and Cheese recipe! It's the perfect blend of spices and cheeses, all finished with the most delightful crunchy Ritz cracker topping. If you want a cozy and comforting New Orleans-inspired mac and cheese, look no further. It's great as a meatless main course or a flavorful side dish.

A rectangular casserole of Cajun macaroni and cheese topped with crushed Ritz crackers and sliced scallions.

This Cajun Macaroni and Cheese is perhaps my favorite non-traditional mac and cheese recipe I've ever made. That's a bold statement coming from someone who lives and breathes mac and cheese.

Hear me out. It's full of so much flavor while still shining as a true classic mac and cheese. There's no sausage or other strong flavors taking away from what it inherently is, yet the spices and aromatics I've included really help define it as Cajun-inspired.

A combination of fresh onion, red bell pepper, and tons of fresh garlic are complemented with onion powder, garlic powder, paprika, and Cajun seasoning to really provide the flavor punch it needs to take it from ordinary to extraordinary.

Three-count them THREE-types of cheese come together in perfect harmony to create a decadent balance of flavor. It's not too sharp, it's not too mild. It's just right, Goldilocks style.

Finally, although this Cajun macaroni and cheese is so luscious and creamy and could 100% be enjoyed without baking, I cover it with crushed Ritz crackers tossed with melted butter and bake to yield the most delicious New Orleans-inspired mac and cheese you could imagine.

Ingredient notes

Ingredients for Cajun macaroni and cheese on a blue concrete background.

Pasta: A short pasta shape is ideal for baked mac and cheese. My recommendations are elbows, medium shells, rotini, and cavatappi or cellantani (same basic shape, different name depending on the brand).
Cheese: I use a combination of Colby Jack, sharp cheddar cheese, and mozzarella cheese. Ideally, grate your own cheese instead of using pre-shredded cheese which contains anti-caking agents and can impact the texture and flavor of the sauce.
Milk: You can really use any kind of milk. It doesn't have to be whole milk, even though it will have a richer flavor if you do. I purchase 1% milk at home for consumption, and using it in this recipe (and others) works great!
Cajun Seasoning: I use Louisiana Fish Fry Cajun Seasoning, which I purchased in New Orleans. It's a spicy and savory seasoning mixture which already contains salt. Only add more salt as needed once you taste the finished sauce (after adding the cheeses) and assess what it needs. It likely won't need any at all. You can use another brand or make your own seasoning blend, but you may need to adjust how much you use.
Ritz Crackers or Panko: Although you could use regular dried bread crumbs, panko bread crumbs have a much crunchier texture and work really well as a topping for baked macaroni and cheese. That being said, my preference for the best baked macaroni and cheese topping is crushed Ritz crackers! They are buttery, crunchy, and have more inherent flavor than panko. Either works, so use whichever you have or prefer.

A spoon scooping baked Cajun macaroni and cheese out of a casserole dish.

How to make it

Preheat the oven to 375°F. Grease a baking dish and set aside.

Bring a large pot of generously salted water to a boil over high heat. Cook the pasta until about 2 to 3 minutes shy of al dente. Drain in a colander and set aside.

Meanwhile, melt butter in a large pot over medium heat and add chopped onion and red bell pepper. Sauté until softened, about 1 to 2 minutes, and then add garlic and cook for another 30 seconds until very fragrant.

Finely chopped onion and red pepper sauteed in a pot.

Minced garlic added to a pot of sauteed onion and red pepper.

Next, add flour, stirring constantly.

Flour added to a pot of sauteed onion, red pepper, and garlic.

When the flour mixture starts to bubble, slowly whisk in milk until you have a smooth mixture without any lumps. Cook, constantly whisking, about 5 to 7 more minutes on medium-low heat or until thickened.

Milk whisked into a pot of roux with onion, pepper, and garlic.

Milk thickened with roux after simmering in a pot with onion and red pepper.

Whisk in Cajun seasoning, onion powder, garlic powder, paprika, and cayenne if using.

Seasonings whisked into a pot of bechamel to make a base for mac and cheese.

Lower the heat and whisk in the shredded cheeses, a little at a time until completely combined and the mixture is smooth. Taste and adjust seasoning as needed.

Adding grated cheese to a pot of seasoned bechamel.

A pot of thick and luscious cheese sauce for making Cajun macaroni and cheese.

Stir in the cooked and drained pasta.

Shells macaroni stirred into a pot of cheese sauce with red peppers and onions.

Pour the mixture into the prepared baking dish and spread it out evenly.

Want to bake some now and bake some later? See my storage and make ahead tips below! Here I've divided up my mac and cheese into a few baking dishes with that purpose in mind.

Cajun mac and cheese divided into three baking dishes of varying sizes.

In a small mixing bowl combine the crushed Ritz crackers or panko and melted butter. Sprinkle evenly over the surface of the macaroni in the baking dish.

Cajun mac and cheese in three baking dishes of varying sizes topped with crushed Ritz crackers.

Bake, uncovered, for 30 to 40 minutes or until bubbly and browned on top.

A rectangular casserole dish of baked Cajun macaroni and cheese topped with Ritz crackers.

Remove from the oven and let it rest for a few minutes to set up. Garnish with sliced scallions if desired and serve.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Expert tips

If you want to serve this Cajun macaroni and cheese as a stovetop mac and cheese rather than baking it, the cheese sauce is the perfect consistency and ratio to the macaroni to pull this off! Just make sure to boil your macaroni to al dente, rather than undercooking it as the recipe directs. Enjoy!

I deliberately wanted this recipe to be meatless. It keeps things simple, plus I already have a fantastic recipe for a One Pot Cajun Chicken Pasta which my family absolutely loves. That being said, if you want to add some more protein to this recipe, here are a few easy suggestions.

Andouille Sausage - Sear 8 ounces of diced andouille sausage; add to the sauce when you stir in the cooked pasta.
Chicken - Season 8 ounces of cubed chicken breast with ½ teaspoon or more Cajun seasoning; sauté in neutral oil (such as vegetable oil) until just cooked through, then set aside; add to the sauce when you stir in the cooked pasta.
Shrimp - Season 8 ounces of peeled and deveined shrimp with ½ teaspoon or more Cajun seasoning; sauté in neutral oil (such as vegetable oil) until just cooked through, then set aside; add to the sauce when you stir in the cooked pasta.

A Cajun mac and cheese casserole, a container of Cajun seasoning, and a voodoo doll plate.

Storage and make ahead tips

Leftover Cajun mac and cheese can be refrigerated for up to 4 days. Although you could reheat it in the microwave, my preference is to transfer leftovers to a small baking dish or ovenproof bowl (like the kind I use for French onion soup) and reheat it in the toaster oven. I usually reheat it covered in foil at 375°F for about 15 minutes and then continue heating it uncovered for another 5 to 10 minutes or as needed to crisp up the topping again.

You could also assemble your Cajun macaroni and cheese ahead of time and refrigerate it 1 day in advance before baking. It will need extra time in the oven to bake all the way through since you're baking it from a cold state.

Macaroni and cheese freezes really well! If you plan to freeze it, don't bake it! Just assemble in a baking dish, cool completely, then cover with plastic wrap followed by foil. Freeze mac and cheese for up to 3 months. I recommend thawing completely overnight in the fridge before baking it. Don't forget to remove the plastic wrap and foil before you bake it! Just remember it will need more baking time to get bubbly and hot when baking it right out of the fridge.

If you're like me and want to bake a portion of your macaroni and cheese and freeze the rest, just do what I do and bake some in a smaller baking dish (the one in the photos is about 1.75 quarts capacity). Divide up the rest among other small baking dishes as desired. Top with the Ritz cracker topping, cool completely, then proceed with the freezing as directed above. I love doing this for quick lunch and dinner options when I don't want or need a full size casserole but just enough for one or two people.

Cajun macaroni and cheese in a rectangular casserole topped with crushed Ritz crackers and sliced scallions.

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