Cajun Baked Mac and Cheese

This Cajun Baked Mac and Cheese is the kind of comfort food that warms you from the inside out; creamy, smoky, a touch spicy, and baked until the top turns perfectly golden.

It takes everything you love about classic Southern mac and cheese and layers it with bold Cajun flavor, creating a dish that feels nostalgic and exciting all at once.

The sauce is velvety and rich, the pasta stays tender, and the combination of cheddar, Monterey Jack, pepper jack, and mozzarella melts into the kind of slow, stretchy cheese pull that nobody can resist.

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What I love most about this Cajun mac and cheese is that it’s incredibly simple to make. You only need one pot for the roux and cheese sauce, and one pot for boiling pasta water, plus one baking dish.

It’s easy enough for a weeknight dinner but special enough for holidays, family gatherings, or potlucks where you really want to impress. This is the kind of recipe people ask you for before they’ve even finished their first serving.

My family loves pasta in every form, but they’ve been especially obsessed with this baked mac and cheese.

It’s indulgent, yes, but in the best possible way. We don’t eat meals like this every day, and I truly believe that dishes made with love and a generous amount of cheese deserve a place at the table for holidays, celebrations, and cozy cold weekends.

I’ve been making baked pasta for years, yet somehow I never shared a version of it on my blog until now. Maybe I was waiting for the perfect one… and this is it. Creamy, flavorful, beautifully baked, and bursting with Cajun warmth, this homemade mac and cheese finally earned its spot.

Why You’ll Love It

• Cozy, creamy, and packed with bold flavor
• The Cajun spice blend adds smoky depth without overpowering
• Crisp golden crust on top — gooey, melty center underneath
• Great for make-ahead, meal prep, or holiday sides
• Perfect balance of spicy + cheesy comfort

Tips from Sandra

• Use smoked Gouda for a subtle campfire depth; it pairs beautifully with Cajun spices.
• For extra creaminess, add a few ounces of cream cheese or evaporated milk instead of regular milk while melting the sauce.
• Homemade Cajun blend = 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, ¼ tsp oregano, ¼ tsp thyme, pinch of salt.
• To make it ultra-yummy, drizzle with a little hot honey before serving, sweet-heat magic!
• Add crispy bacon bits or roasted red peppers for a heartier version.

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Sandra’s Note

I grew up on simple baked pastas, the kind that filled the whole house with warmth, but they were very different from the ones I make today. Over the years, I’ve experimented with flavors, cheeses, and spice blends, especially after moving to the South, where baked mac and cheese is practically a love language.

This version still carries that nostalgic comfort I remember, but with a little extra personality and heat. Every time I pull it from the oven, my kitchen fills with a blend of old memories and new traditions, and that’s exactly why I love sharing it with you.

If you’re new here, stop by my About page to learn more about my food stories, background, and the joy I find behind the lens.

Prep Time: 15 minutes

Baking Time: 25 to 28 minutes

Total Time: about 45 minutes

Servings: 6 to 8

INGREDIENTS:

For the pasta:

• 1.5 lb (680 g) elbow macaroni or cavatappi
• Salt for pasta water
• Drizzle of olive oil

For the cheese sauce:

• 4 tbsp (55 g) unsalted butter
• 4 tbsp (30 g) all-purpose flour
• 1.5 cups (360 ml) whole milk
• 2 cups (480 ml) heavy cream
• 2 tsp (4 g) smoked paprika
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• ¼ tsp (1 g) white pepper (use black pepper if you wish)
• 1 tsp (3 g) oregano
• 1 tsp (3 g) thyme
• ⅛–¼ tsp (0.25–0.5 g) cayenne
• ⅛ tsp (0.5 g) salt, optional
• 1 tsp (5 g) Dijon mustard

Cheese blend:

• 16 oz (452 g) sharp cheddar
• 8 oz (226 g) Monterey Jack
• 8 oz (226 g) pepper jack
• 8 oz (226 g) mozzarella

Topping:

• 1 cup (100 g) panko breadcrumbs
• 2 tbsp (28 g) melted butter
• ½ tsp (1 g) Cajun seasoning

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Yield: SERVES 6 TO 8

Cajun Baked Mac and Cheese

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This Cajun Baked Mac & Cheese recipe is creamy, cheesy, and full of smoky flavor. Easy to make, perfectly baked, and guaranteed to impress!

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

For the pasta

• 1.5 lb (680 g) elbow macaroni or cavatappi
• Salt for pasta water
• Drizzle of olive oil

For the cheese sauce

• 4 tbsp (55 g) unsalted butter
• 4 tbsp (30 g) all-purpose flour
• 1.5 cups (360 ml) whole milk
• 2 cups (480 ml) heavy cream
• 2 tsp (4 g) smoked paprika
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• ¼ tsp (1 g) white pepper (use black pepper if you wish)
• 1 tsp (3 g) oregano
• 1 tsp (3 g) thyme
• ⅛–¼ tsp (0.25–0.5 g) cayenne
• ⅛ tsp (0.5 g) salt, optional
• 1 tsp (5 g) Dijon mustard

Cheese blend

• 16 oz (452 g) sharp cheddar
• 8 oz (226 g) Monterey Jack
• 8 oz (226 g) pepper jack
• 8 oz (226 g) mozzarella

Topping

• 1 cup (100 g) panko breadcrumbs
• 2 tbsp (28 g) melted butter
• ½ tsp (1 g) Cajun seasoning

Instructions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta 1–2 minutes less than package directions.
3. Drain and lightly toss with a tiny drizzle of oil so it doesn't stick together.

Step 2: Make the roux

1. Melt butter over medium heat.
2. Add smoked paprika, garlic powder, onion powder, black pepper, herbs, and a bit of cayenne.
3. Whisk in flour and cook for 1 minute until lightly nutty.

Step 3: Build the sauce

1. Slowly whisk in milk and cream until smooth and slightly thickened (4–5 minutes).
2. Add Dijon mustard.
3. Reduce the heat and gradually fold in ONE HALF of the shredded cheeses until creamy.
4. Taste and adjust seasoning.

Step 4: Combine & layer

1. Stir the cooked pasta into the cheese sauce.
2. Transfer half to a greased 9×13-inch (23×33 cm) baking dish, then add ¼ of the leftover cheese, then add the rest of the pasta over it, then top it with the remaining cheese.
3. This way, you have extra layers of cheese.

Step 5: Add topping & bake

1. Mix panko, melted butter, and Cajun seasoning (homemade or store-bought).
2. Sprinkle evenly over the top.
3. Bake at 375°F (190°C) for 25 to 28 minutes, until golden and bubbling.
4. Rest for about 10 minutes before serving.

Notes

• Use smoked Gouda for a subtle campfire depth — it pairs beautifully with Cajun spices.
• For extra creaminess, add a few ounces of cream cheese while melting the sauce.
• Homemade Cajun blend = 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, ¼ tsp oregano, ¼ tsp thyme, pinch of salt.
• To make it ultra-viral, drizzle with a little hot honey before serving — sweet-heat magic!
• Add crispy bacon bits or roasted red peppers for a heartier version.

STORAGE:

• Fridge: 3–4 days, tightly covered.
• Reheat: Add a splash of milk, cover with foil, and bake at 350°F (175°C) for 15–20 minutes.
• Freeze: Up to 2 months. Thaw overnight before reheating.

Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 1201Total Fat 69gSaturated Fat 41gUnsaturated Fat 29gCholesterol 199mgSodium 1136mgCarbohydrates 110gFiber 19gSugar 8gProtein 47g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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