Cajun Mac and Cheese Recipe
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.
Servings: 8 Servings
Calories: 653kcal
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
*The roux mixture (butter and flour) should be about the consistency of melted peanut butter. If it is too thick, add a little more butter. If it is too thin, add a little more flour. Cook for 3 minutes after adding any additional flour to the pot.
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.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 32g | Protein: 35g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 1209mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1754IU | Vitamin C: 49mg | Calcium: 721mg | Iron: 2mg
