Cajun Macaroni and Cheese

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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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish

Cuisine: Cajun, New Orleans

Diet: Vegetarian

Servings: servings

Calories: 608kcal

Author: Victoria

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

Topping:

20 Ritz crackers, crushed or 1 cup panko bread crumbs
2 tablespoons unsalted butter melted
1 scallion thinly sliced (optional)

Instructions

Preheat the oven to 375°F. Grease a 3-quart 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. Do not overcook the pasta because it will get mushy once it bakes. Drain in a colander and set aside.
Meanwhile, melt the butter in a large pot over medium heat and add the onion and red bell pepper. Sauté until softened, about 1 to 2 minutes, and then add the garlic and cook for another 30 seconds until very fragrant.
Next, add in the flour, stirring constantly. When the flour mixture starts to bubble, slowly whisk in the milk until you have a smooth mixture without any lumps.
Cook, constantly whisking/stirring, about 5 to 7 more minutes on medium-low heat until thickened, allowing it to gently bubble and simmer, but not come up to a rapid boil.
Whisk in the Cajun seasoning, onion powder, garlic powder, paprika, and cayenne if using. 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.
Stir in the cooked and drained pasta. Pour the mixture into the prepared baking dish and spread it out evenly.
In a small mixing bowl combine the crushed Ritz crackers or panko and melted butter. Sprinkle evenly over the surface of the pasta in the baking dish.
Bake, uncovered, for 30 to 40 minutes or until bubbly and browned on top. Remove from the oven and let it rest for a few minutes to set up. Garnish with sliced scallions if desired and serve.

Notes

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!
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.

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