Cajun Mac and Cheese with Andouille Sausage – Creamy, Spicy, and Soul-Satisfying
Few dishes capture comfort and boldness the way Cajun Mac and Cheese with Andouille Sausage does. It’s everything you love about mac and cheese — creamy, gooey, indulgent — elevated with the smoky heat of Andouille sausage and a kick of Cajun spices. This is mac and cheese with attitude — rich, flavorful, and deeply satisfying.
Picture this: golden cheese sauce bubbling over tender pasta, speckled with bits of seared sausage and the warm aroma of garlic and paprika filling your kitchen. It’s the kind of dish that feels like a hug from the inside — a little spicy, a lot cheesy, and entirely irresistible.
The inspiration for this recipe came from a road trip through Louisiana. Every stop seemed to feature some version of a Cajun classic — from jambalaya to gumbo to creamy pasta dishes laced with sausage. When I came home, I knew I had to blend that southern soul with my favorite comfort food — mac and cheese. The result was magic.
This Cajun Mac and Cheese with Andouille Sausage is hearty enough for dinner, bold enough for a crowd, and guaranteed to become a repeat favorite on your weeknight rotation.
Ingredients:
- 12 oz elbow macaroni (or cavatappi)
- 1 tablespoon olive oil
- 12 oz Andouille sausage, sliced into rounds
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 tablespoon Cajun seasoning (plus extra to taste)
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until just al dente, 1–2 minutes less than package instructions. Drain and set aside.
- Brown the sausage: In a large skillet over medium heat, add olive oil. Sear sliced Andouille sausage for 3–4 minutes on each side until golden. Remove and set aside, leaving any flavorful bits in the pan.
- Make the roux: In the same skillet, melt butter. Whisk in flour and cook for 1–2 minutes until it forms a smooth paste and turns slightly golden.
- Add milk and cream: Gradually whisk in milk and cream. Continue whisking until smooth and thickened, about 5 minutes.
- Season the sauce: Stir in Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Taste and adjust spice level.
- Melt the cheese: Lower the heat and add cheddar and Monterey Jack cheeses, stirring until fully melted and creamy.
- Combine: Add the cooked pasta and sausage to the cheese sauce. Stir well until everything is evenly coated and bubbling.
- Finish & serve: Garnish with parsley and a sprinkle of extra Cajun seasoning. Serve hot with a side of cornbread or green salad.
Cajun Mac and Cheese with Andouille Sausage
Ingredients
Equipment
Method
- Cook macaroni in salted water until al dente. Drain and set aside.
- Sear Andouille sausage in olive oil until browned; remove and set aside.
- Melt butter, whisk in flour, and cook for 1–2 minutes to make a roux.
- Gradually whisk in milk and cream until thickened.
- Stir in Cajun seasoning, garlic powder, paprika, salt, and pepper.
- Add cheeses and stir until melted into a smooth sauce.
- Add pasta and sausage to sauce, stir to coat evenly.
- Garnish with parsley and serve hot.
Notes
Tips & Tricks
- Don’t overcook pasta: Slightly underdone pasta absorbs the sauce perfectly without turning mushy.
- Customize the heat: Add cayenne pepper or hot sauce if you want it spicier.
- Extra creamy: Stir in an extra splash of cream before serving for a silky finish.
- Bake it: Pour into a casserole dish, top with breadcrumbs and cheese, and bake at 375°F (190°C) for 20 minutes for a baked version.
Variations
- Seafood Twist: Add shrimp or crawfish tails for a Cajun seafood mac upgrade.
- Veggie Style: Add sautéed bell peppers and onions for a colorful, lighter version.
- Smoky Bacon Boost: Add crispy bacon bits along with sausage for extra flavor depth.
Serving Suggestions
This creamy Cajun mac is hearty enough to be a main dish on its own. Serve it with:
- Garlic bread or cornbread muffins
- Grilled shrimp skewers
- A crisp green salad to balance the richness
- A cold glass of sweet tea or a Louisiana lager
Storage Information
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk or cream to revive the creamy texture. You can also freeze for up to 2 months — thaw overnight before reheating.
FAQ
Q: Can I use a different sausage?
Yes! Smoked sausage or kielbasa works well if you can’t find Andouille.
Q: Can I make it less spicy?
Simply reduce Cajun seasoning and skip the cayenne — it’ll still be rich and flavorful.
Q: What cheese melts best?
Sharp cheddar gives the best flavor, while Monterey Jack or gouda adds smooth meltiness.
History / Fun Facts
Cajun cuisine is rooted in the culture of the Acadian people who settled in Louisiana. Known for its rustic, flavorful, and spice-forward dishes, Cajun food blends French techniques with local Southern ingredients. Andouille sausage — smoky, garlicky, and bold — is a staple that adds depth to stews, gumbos, and now… mac and cheese!
This Cajun Mac and Cheese with Andouille Sausage celebrates that heritage — creamy, comforting, and unapologetically bold. It’s the perfect combination of southern soul and cozy comfort. One bite, and you’ll understand why it’s impossible to stop at just one bowl.
