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side view of plated recipe, casserole is blurred in the background

Cajun Mac and Cheese

With andouille sausage, bacon, and tons of flavor, this deliciously loaded mac and cheese recipe delivers just the right Cajun kick.
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Cajun
Servings 6 people
Calories 530 kcal


  • 7 oz andouille sausage diced
  • ½ lb bacon cooked and crumbled
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 ½ cups milk
  • 2 tsp Dijon mustard
  • 1 tsp Cajun or Creole seasoning blend of choice
  • ½ tsp garlic powder
  • 1 cup shredded mozzarella cheese
  • 2 cups shredded sharp cheddar cheese divided
  • 1 Tbsp dried minced onion
  • ¼ cup sun-dried tomato in oil drained and chopped
  • 1 small green bell pepper seeded and diced fine
  • 8 oz elbows macaroni pasta uncooked
  • ½ cup fried onions crumbled
  • garnish: chopped flat-leaf parsley, crushed red pepper flakes (optional)


Assemble the ingredients

  • Heat oven to 350°F.
  • Assemble all of the listed ingredients together.
  • Bring a pot of water to a boil.
  • In a medium skillet, saute the sausage until nicely browned.

Make the Cajun cheese sauce

  • Heat the flour and butter to a medium saucepan over medium-high heat, until smooth and bubbly. Reduce heat to medium, and cook 2 minutes, stirring often.
  • To the flour-butter roux, slowly whisk in the milk. Heat over medium-high heat, stirring constantly, just until the mixture is warm and starting to give off a little steam. Reduce heat to low.
  • Whisk in the Dijon mustard, Cajun seasoning, garlic powder, and minced onion. Stir in the mozzarella cheese and 1-1/2 cups of the cheddar cheese (reserve 1/2 cup for the topping).
  • Cook over low heat, stirring constantly, until the cheeses are melted.
  • Remove from the heat. Add the bell pepper, sun-dried tomato, andouille sausage, and bacon.

Cook the pasta

  • Cook the macaroni elbow in the boiling water to al dente according to package directions. Note that this can be done while making the cheese sauce.
  • Drain and add to the cheese sauce.

Assemble the casserole and bake

  • Pour the cheese sauce and macaroni mixture into a 13x9 bake dish.
  • In a small bowl, combine the crumbled fried onions and remaining cheddar cheese. Sprinkle over the casserole.
  • Bake at 350°F for 15-20 minutes or until heated through, lightly browned on top, and bubbly.
  • Garnish, if desired, and serve.


This recipe can be made in advance. Simply heat in a low temperature oven until just heated through, or heat individual portions in the microwave.
As written, this recipe has a little kick but is not spicy. To add more spice, top with red pepper flakes for desired heat. I do not recommend adding more Cajun seasoning as most blends contain salt.


Calories: 530kcal (27%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword Cajun mac and cheese, loaded mac and cheese
Tried this recipe?Leave a comment below and let me know!