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.
Make this stovetop Cajun mac and cheese for loved ones, or enjoy it all yourself—I won’t tell. Loaded with bacon and plenty of cheese, this dish is the ultimate comfort food, made effortlessly in a single pan on the stovetop. No fancy techniques required!
It does call for a pound and a half of cheese. Yes, you read that right—a pound and a half. I blame my recent trip to New Orleans for this newfound addiction, but I won’t judge if you develop one too. I promise.
Table of Contents
Reasons to Love This Mac and Cheese
- This side dish is a one-pan wonder—less mess, more deliciousness.
- Adding bacon to the mix? Genius. It gives that extra savory, crispy bite we all crave.
- If you’re a fan of a little kick in your meals, this dish brings just the right amount of bold flavors.
Recipe Ingredients
- Bacon: You can’t go wrong with bacon—it adds that smoky, savory goodness and a crispy bite.
- Gouda Cheese: Gouda melts so beautifully, with a creamy, slightly sweet flavor that just makes the sauce silky smooth.
- Smoked Paprika: This little spice adds such a smoky, earthy flavor with a hint of sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Add-Ins: You can stir in cooked chicken, shrimp, or sausage for extra protein. For a veggie boost, add in some sautéed spinach, green bell pepper, celery, broccoli, or roasted tomatoes.
- Noodle Variation: While traditional elbow noodles are classic, try substituting them with penne, rotini, or even shells for a different texture. Just be sure to adjust the cooking time according to the noodle type you choose.
How to Make Cajun Mac and Cheese
Step #1: 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.
Step #2: 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.
Step #3: 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.
Step #4: 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.
Step #5: 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.
Step #6: 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.
Expert Tips
- Add a Splash of Pasta Water: Reserve a small cup of pasta water before draining. If the sauce becomes too thick, a splash of this starchy water can help thin it out while maintaining a creamy consistency.
- Let the Roux Cook Properly: Make sure to cook the roux for the full 3 minutes to eliminate the raw flour taste. A properly cooked roux adds depth and richness to the sauce.
FAQs
For more heat, consider adding extra jalapeños, a dash of cayenne pepper, or a few splashes of your favorite hot sauce. If you want to deepen the Cajun flavor, you can also add a Cajun spice blend or seasoning. This allows you to customize the dish to your preferred spice level.
You can definitely mix it up by adding different meats to this Cajun mac and cheese. Cooked chicken, shrimp, or smoked sausage work really well with the flavors and make the dish even heartier. It’s a great way to add some variety and keep everyone coming back for more!
Storage Info
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.
More Delicious Side Dishes You’ll Love
Cajun Mac and Cheese Recipe
Ingredients
- 1 pound dried macaroni noodles
- 1/2 pound bacon - chopped
- 1 jalapeno - de-seeded and chopped
- 1 red bell pepper - finely chopped
- 1 orange or yellow bell pepper - finely chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups whole milk
- 1/2 cup half & half
- 8 ounces Gouda cheese - shredded
- 8 ounces extra sharp Cheddar cheese - shredded
- 8 ounces Monterey Jack cheese - shredded
- Salt & 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
Nutrition
This is now one of my favorite stovetop mac and cheese recipes!
Words can’t describe how much I LOVED this dish!!! Towards the end of making it, I did a taste test. There was so much cheesy goodness, and all the flavors came together wonderfully. I kept eating it directly out of the skillet. I had to stop myself from eating so much so that I didn’t get full by the time my family came downstairs for dinner lol. That’s how amazing this dish is!
Hello Anetta, such a great recipe with pork. Pork is one of my favorite items. I made it after getting the recipe from your blog it was a great experience. Thank you. Give us good recipes like this.
Such a fun twist on mac n cheese! I looks awesome! Pinned 🙂
You did an El Supremo job on the cheese selections and the spices. Wow. I had to pin
this. I lust after mac and cheese to start with, but this is a fab recipe.
Aw, thanks, Carol!! Cheese is a serious love of mine.