Spicy Cajun Mac ‘n Cheese
Eggs go in baked mac ‘n cheese! And we not gone debate that here on MLK Jr.’s internet. Ok?
But if you’re tired of seeing the same classic version done the same old ways my Spicy Cajun Mac ‘n Cheese recipe is the answer.
And it’s so easy for you to make! #LetsVibe
Ingredients
• 1 lb dried large elbow noodles, cooked
• 8 oz shredded mild cheddar, for topping
Cheese Blend
• 8 oz shredded sharp cheddar cheese, divided
• 8 oz shredded colby cheese, divided
• 8 oz shredded pepper jack cheese, divided
• 8 oz shredded gouda cheese, divided
• 8 oz shredded provolone cheese, divided
Roux
• 1/2 stick butter
• 1 tablespoon avocado oil
• 1/4 cup flour
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow onion, diced
• 2 ribs celery, diced
• 4 cups half ’n half
• 2 tablespoons yellow mustard
Seasoning Blend
• 1 tablespoon sea salt
• 2 teaspoons black pepper
• 1 tablespoon Tony Chachere’s Creole Seasoning
• 1/4 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 2 teaspoons smoked paprika
• 1/2 teaspoon chili powder
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon Italian seasoning
Instructions
Cook the large elbow noodles according to package instructions. Drain and set aside.
In a large bowl, combine the shredded sharp cheddar, colby, pepper jack, gouda, and provolone cheeses. Mix well then remove half the shredded cheese blend to a separate dish and set aside.
In a large pot, melt butter and avocado oil over medium heat. Stir in flour to create a roux. Cook until light golden brown while stirring constantly.
Add diced green bell pepper, red bell pepper, yellow onion, and celery. Season with salt and pepper to taste. Sauté until vegetables are softened.
Gradually whisk in half 'n half, ensuring the roux is well incorporated. Cook, stirring continuously, until the mixture thickens.
Add yellow mustard and the seasoning blend (sea salt, black pepper, Tony Chachere’s Creole Seasoning, white pepper, cayenne pepper, red pepper flakes, smoked paprika, chili powder, granulated onion, granulated garlic, Italian seasoning). Adjust seasoning to taste.
Gradually add half of the cheese blend to the sauce, stirring constantly until the cheese is fully melted and the sauce is smooth.
Remove from heat then add the cooked pasta to the cheese sauce, ensuring every noodle is coated evenly.
Gently fold in the remaining half of the shredded cheese blend until all the cheese is evenly distributed.
Transfer the mac 'n cheese to a baking dish. Bake covered in a preheated oven at 350°F (175°C) for 30 minutes.
After 30 minutes remove from oven, uncover and add even layer of shredded mild cheddar cheese on top.
Return to oven uncovered and cook additional 15 minutes. After 15 minutes set oven to broil & cook for additional 2-3 minutes until cheese is bubbly & golden brown.
Allow the Spicy Cajun Baked Mac 'n Cheese to cool slightly before serving. Enjoy the bold flavors and cheesy goodness!
Recipe Pro Tips:
• When creating the cheese blend, ensure that all cheese varieties are shredded uniformly to promote even melting. This consistency guarantees a smooth and velvety cheese sauce for a decadent mac 'n cheese experience.
• Taste the sauce before combining it with the pasta and adjust the seasoning accordingly. The bold flavors of the Cajun seasoning should be well-balanced, and the seasoning blend can be tailored to your preference for the perfect level of spiciness and depth.
• Keep a close eye on the baking process. The goal is a golden and bubbly top with a creamy interior. Adjust baking time if needed, and let the dish rest for a few minutes after baking to allow the flavors to meld together before serving.
