Classic Cajun Mac and Cheese
A delightful twist on traditional mac and cheese, infused with bold Cajun flavors.
Equipment
- Large Pot
- Medium Saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Pasta
- 2 cups Macaroni Pasta Cooked al dente.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese For classic cheesy flavor.
- 1 cup Shredded Monterey Jack Cheese Adds creaminess.
Sauce Base
- 4 tablespoons Unsalted Butter For the roux.
- 1/4 cup All-Purpose Flour Thickens the cheese sauce.
- 2 cups Whole Milk For creaminess.
Spices
- 1 teaspoon Cayenne Pepper For heat.
- 1 teaspoon Smoked Paprika Adds color and smokiness.
- 1 teaspoon Garlic Powder For flavor depth.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper To taste.
Topping
- 1/2 cup Breadcrumbs For crunchy topping.
- 1 tablespoon Melted Butter To mix with breadcrumbs.
Instructions
- 1. Cook macaroni pasta in boiling salted water until al dente. Drain and set aside.
- 2. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
- 3. Gradually add milk to the roux, whisking until thickened.
- 4. Stir in cheddar and Monterey Jack cheese until melted and smooth.
- 5. Add cayenne, paprika, garlic powder, salt, and pepper. Mix well.
- 6. Combine cooked macaroni with cheese sauce. Adjust consistency with reserved pasta water if needed.
- 7. Preheat oven to 350°F (175°C) and transfer mixture to a greased baking dish.
- 8. Mix breadcrumbs with melted butter and sprinkle over the top.
- 9. Bake for 25-30 minutes until golden brown and bubbly.
- 10. Let rest before serving. Garnish with parsley if desired.
Notes
For added protein, consider incorporating cooked chicken or shrimp. You can also add vegetables for extra nutrition.