Cajun Mac and Cheese
Cajun Mac and Cheese is a flavorful oven-baked mac and cheese seasoned with paprika, dried basil, and cajun seasoning mixed in with cream and cheese.
This mac and cheese is a vegetarian dish that can be enjoyed as a hearty and comforting main meal or as a tasty side dish.
Recipe Notes:
- I’ve used a mix of Colby Jack and Spicy Monterey Jack, but you can use what you enjoy the most. Regardless of what you opt for, it’s best to grate your cheese at home for this recipe instead of using pre-shredded cheese. Store-bought shredded cheese is notorious for having anti-caking agents which prevent the cheese from melting smoothly.
- Serve this cajun mac and cheese as is or with a side dish such as a light green salad.
- Use gluten-free pasta in this recipe if you have gluten sensitivities.
If you’re in the mood for some heat in your food, add some hot sauce, cayenne pepper, or red chili flakes.
If you don’t have macaroni pasta, then use another variety of short pasta but be sure to always check the cooking directions on the box. Remember too that if you use larger pasta, then you may need more liquid since it will absorb more.
For a meaty mac and cheese, add in some ground beef, ground chicken, or turkey.
If you want a dose of vegetables in your mac and cheese, then consider corn – it offers a lovely sweet and crunchy addition to the soft and gooey mac and cheese.
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This comforting cajun mac and cheese can be stored in the refrigerator for 3-4 days in an airtight container once completely cooled.
You can also opt to freeze this mac and cheese for up to 1 month. When ready to enjoy, defrost it overnight in the refrigerator to reheat in the microwave or the oven at 350℉ for about 30-35 minutes till hot and bubbly throughout.
Cajun Mac and Cheese
- Preheat oven to 350F. Grease a 9″ x 13″ casserole dish and set aside.
- Cook the elbow noodles according to package directions.
- While the noodles are cooking, whisk together the milk, heavy whipping cream and eggs until well-combined.
- Beat in the paprika, 2 teaspoon of the basil, 2 teaspoons of the cajun seasoning, salt and pepper, to taste.
- Once the noodles are cooked, add immediately into the milk mixture.
- Add 4 cups of the cheese and stir to coat the noodles in the cheese-milk mixture.
- Pour the mac and cheese mixture into the prepared casserole dish.
- Top with remaining 2 cups of cheese and follow with the remaining 1 teaspoon each of basil and cajun seasoning.
- Cover the casserole dish with tinfoil and bake for 35 minutes.
- Remove the tinfoil and continue baking until the cheese is completely melted.
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Cajun Mac and Cheese
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Ingredients
- 3 cups uncooked Elbow Noodles
- 1 cup Milk
- 1 cup Heavy Whipping Cream
- 2 Eggs
- 1 teaspoon Paprika
- 1 Tablespoon Dried Basil divided
- 1 Tablespoons Cajun Seasoning divided
- Salt and Pepper to taste
- 6 cups Cheese we used a mix of Colby Jack and Spicy Monterey Jack
Instructions
- Preheat oven to 350F. Grease a 9″ x 13″ casserole dish and set aside.
- Cook the elbow noodles according to package directions.
- While the noodles are cooking, whisk together the milk, heavy whipping cream and eggs until well-combined.
- Beat in the paprika, 2 teaspoon of the basil, 2 teaspoons of the cajun seasoning, salt and pepper, to taste.
- Once the noodles are cooked, add immediately into the milk mixture.
- Add 4 cups of the cheese and stir to coat the noodles in the cheese-milk mixture.
- Pour the mac and cheese mixture into the prepared casserole dish.
- Top with remaining 2 cups of cheese and follow with the remaining 1 teaspoon each of basil and cajun seasoning.
- Cover the casserole dish with tinfoil and bake for 35 minutes.
- Remove the tinfoil and continue baking until the cheese is completely melted.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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