Cajun Mac and Cheese is al dente pasta with andouille, onion, and red bell pepper coated in a spicy Cajun sauce with sharp cheddar and mozzarella cheese. It is a comforting dish bursting with flavors in every bite! If you prefer the classic, I also have the best and cheesiest macaroni and cheese you will ever try!

Pot of Cajun Mac and Cheese on a wooden table from overhead.

Ingredients & Substitutions

Pasta: I love cavatappi pasta (corkscrew shape) because of how it holds all that delicious sauce and cheese. You could use the pasta you have on hand or make homemade pasta! When draining the pasta water, reserve about a cup of it to use later.

Andouille: Andouille is smoked pork sausage often used in Cajun and Creole cuisine. It is usually already cooked, but double-check the packaging to be sure. It has a kick to it, which is perfect for this recipe! You could substitute Kielbasa, chorizo, smoked bratwurst, or another kind of smoked sausage. But, they may not have the same level of spiciness.

Vegetables: A yellow onion and red bell pepper are added to the mac and cheese for a sweet and savory crunch.

Cajun Seasoning: For the most flavor, make homemade Cajun seasoning.

Cheese: Both sharp cheddar and mozzarella cheese are melted with the noodles. I recommend grating blocks of cheese to add to the pasta. For a tasty experiment, try the dish with your favorite kinds of cheese or cheese blends!

Steps for adding ingredients to pot to make Cajun Mac and Cheese.

Can I Make This Without Andouille?

Yes, you can certainly leave out the andouille and still have a delicious Cajun mac and cheese recipe. Or, try adding a different kind of meat like chicken, shrimp, Italian sausage, or bacon. Just be sure it is fully cooked before adding it to the mac and cheese.

Close up of Cajun Mac and Cheese in a pot with a spoon in it.

What To Serve With Cajun Mac and Cheese

To complement the bold flavors of Cajun Mac and Cheese, serve it with some of these delicious sides:

Spoonful of Cajun Mac and Cheese close up to the camera as it is held over the pot.

How To Store Cajun Mac and Cheese

Don’t let any of this delicious macaroni and cheese go to waste! Store leftovers in the refrigerator or the freezer.

To Refrigerate: After the macaroni and cheese has cooled to room temperature, store it in an airtight container. It will last up to 3-4 days in the refrigerator. Reheat it on the stovetop or in the microwave.

To Freeze: For longer storage, freeze the macaroni and cheese in a freezer-safe container. It will last up to 3 months. Be sure to label and date the packaging. When ready to enjoy, first, let it thaw in the refrigerator overnight before reheating. The texture may be a bit different than when freshly made, but still delicious!

Pot of Cajun Mac and Cheese on a wooden table with a spoon in it from overhead.
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Cajun Mac and Cheese

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cajun Mac and Cheese is pasta with andouille, onion, and red bell pepper coated in a spicy Cajun sauce with sharp cheddar and mozzarella cheese. It is a comforting dish bursting with flavors in every bite!


  • 16 ounces cavatappi pasta
  • 1 ring (13.9 ounces) andouille, sliced on the diagonal into ¼-inch slices
  • 1 large yellow onion, diced
  • 1 small red bell pepper, seeded, diced
  • 1 teaspoon garlic, minced
  • ½ cup (1 stick / 113 g) unsalted butter
  • ½ cup (62.5 g) all-purpose flour
  • 3 cups (735 g) whole milk, room temperature
  • 1 tablespoon Cajun seasoning
  • 1 cup (113 g) sharp cheddar cheese, freshly grated
  • ½ cup (56.5 g) mozzarella cheese, freshly grated
  • parsley, chopped for garnish


  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Reserve 1 cup of pasta water, draining the rest. Set aside.
  • To a large Dutch oven (13-quart) or heavy bottom pot over medium heat, add andouille sausage. Cook until browned, 7-9 minutes, stirring frequently.
  • Once done, remove the andouille from the pot. Set aside.
  • To the pot, add onion and pepper. Cook until softened, about 3-5 minutes, stirring occasionally. Add the minced garlic and cook for one more minute. Remove from the pot. Set aside with the andouille.
  • In the pot, melt the butter, and stir, scraping up the browned bits in the pan. Add the flour and whisk constantly for 1-2 minutes.
  • Gradually pour in the milk, whisking constantly for 3-5 minutes, or until the mixture is thickened.
  • Add Cajun seasoning. Stir to combine.
  • Remove from heat. Add both cheeses and ½ cup of reserved pasta water. Stir to melt the cheese.
  • Add the cooked pasta, andouille, and cooked vegetables. Stir to combine. Add more pasta water, as needed, to reach your desired consistency.
  • Serve immediately, garnished with chopped parsley.

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