Description
This Cajun Baked Mac and Cheese recipe features a creamy, smoky, and spicy cheese sauce made with cheddar, smoked gouda, cream cheese, and American cheese, combined with perfectly cooked macaroni pasta. The dish is baked until bubbly and finished with a broil for a golden crust, delivering a comforting, flavorful twist on classic mac and cheese with a Cajun kick.
Ingredients
Pasta and Cheese
- 1 pound macaroni pasta
- 8 ounces white or yellow cheddar (2 cups, grated)
- 8 ounces smoked gouda (2 cups, grated)
- 4 ounces cream cheese (cut into small chunks)
- 4 ounces deli American cheese (about 6 slices)
Dairy and Liquids
- 3 cups whole milk
- 1 cup evaporated milk
- 4 tablespoons butter (plus 1 tablespoon for greasing pan)
Seasonings and Spices
- 1–2 tablespoons kosher salt (for boiling pasta)
- ¼ cup flour
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Prep: Set a large pot of water to boil with 1-2 tablespoons of kosher salt. Grate the cheddar and smoked gouda cheeses. Cut the cream cheese into small chunks and leave it out to soften. Count out about 6 slices of deli American cheese. Measure out whole milk and evaporated milk in a microwave-safe measuring cup or bowl. Grease a 9×13 inch baking dish with butter or nonstick spray. Preheat the oven to 350°F (175°C).
- Boil: Cook the macaroni pasta to al dente according to the package instructions, then drain and set aside.
- Blond Roux: Warm the milk in the microwave and set aside. In the same pot used for pasta, melt 4 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture is slightly darkened to a light tan color, forming a blond roux.
- Whisk: Slowly whisk the warmed whole milk and evaporated milk into the roux until the sauce is smooth and thick enough to coat the back of a spoon. Add hot sauce, smoked paprika, onion powder, garlic powder, black pepper, kosher salt, and cayenne pepper. Whisk to combine evenly.
- Stir: Remove the pot from heat. Stir in the softened cream cheese, deli American cheese slices, and half of the smoked gouda and cheddar cheese until all cheeses are melted and the sauce is smooth. Fold in the cooked pasta, ensuring it is well coated with the cheese sauce.
- Layer: Spread half of the mac and cheese mixture into the prepared baking dish. Sprinkle half of the remaining smoked gouda and cheddar cheeses over the layer. Add the rest of the mac and cheese, then top with the remaining cheeses.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 20-25 minutes, until the mac and cheese is hot and bubbly.
- Broil: Remove the foil and broil on low for 3-5 minutes, until the top is browned and bubbly. Watch closely to prevent burning.
- Serve: Let the mac and cheese rest for 5-10 minutes before cutting and serving hot.
Notes
- For best melting results, ensure cream cheese is softened before adding.
- Adjust the amount of cayenne pepper and hot sauce to increase or decrease spiciness.
- Use freshly grated cheeses for optimal flavor and melting texture.
- Be careful when broiling as the cheese can burn quickly.
- This dish can be prepared in advance; bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
