Cajun Mac Cheese Andouille Sausage

This Cajun mac and cheese with Andouille sausage is what I reach for when I crave something bold and comforting. Creamy cheese sauce clings to every bite of pasta with smoky sausage and just the right amount of spice. The golden crunchy topping seals the deal and makes the whole house smell incredible.

My family begs for this every time a cold front rolls through. The first time I made it everyone piled around the table for seconds and there were no leftovers even though I planned on having some to pack for lunch.

Ingredients

• Elbow macaroni: Look for firm pasta that holds its shape well so it does not get mushy while baking
• Andouille sausage: Choose a smoked link with a robust and spicy flavor it makes all the difference. Use fresh from a butcher or a reputable brand for best results
• Unsalted butter: This gives you control over the saltiness in your sauce
• All-purpose flour: Creates the roux for a smooth thick cheese base. Avoid self-rising flour which can change the texture
• Whole milk: Delivers richness and helps everything blend together. Go for full-fat for the best result
• Sharp cheddar cheese: The star of the show brings bite and depth. Pick a block and grate it at home for the best melt
• Monterey Jack cheese: Adds creamy mildness and helps the sauce stay stretchy
• Smoked Gouda cheese: Infuses smoky undertones that pair perfectly with the sausage
• Dijon mustard: Gives a subtle tang that balances all the richness. Look for smooth mild Dijon not coarse mustard
• Garlic powder and onion powder: Layer savory depth without any harshness
• Cajun seasoning: Custom blends are fine but read the label for salt content so you can adjust to taste
• Smoked paprika: Deepens the color and adds another layer of smoky flavor. A Spanish variety is especially nice
• Salt and black pepper: Adjust to taste. Always start with a little and increase as needed
• Panko breadcrumbs: For the topping they give a lighter crunch compared to regular breadcrumbs
• Parmesan cheese: Finely grated; this adds sharpness to the crust. Try to find real Parmigiano for authenticity
• Melted unsalted butter: Helps the topping brown evenly
• Fresh parsley: Brightens and freshens the finished dish. Use flat-leaf if you can find it

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to a hot bake and grease your baking dish so clean up is easy later

Cook the Pasta:

Bring salted water to a boil and stir in your macaroni. Cook until just al dente as it will finish in the oven. Rinse with cold water to stop the cooking and prevent sticking

Brown the Sausage:

In a skillet set over medium heat lay the Andouille slices in a single layer. Let them brown thoroughly on each side which brings out smoky notes. Remove and set aside on a plate

Make the Roux:

Melt your butter gently in a saucepan then sprinkle in the flour. Whisk constantly and do not let it brown. This step creates the foundation for a lump-free sauce

Build the Cheese Sauce:

Slowly pour in your milk whisking as you go. This prevents lumps and ensures even thickening. Once nicely thickened lower the heat and gradually add the shredded cheeses. Stir until everything is silky smooth

Season the Sauce:

Stir in Dijon, garlic powder, onion powder, Cajun seasoning, smoked paprika, and a pinch each of salt and pepper. Taste and adjust so the flavors are bold but balanced

Combine Everything:

Add the cooked pasta and browned sausage right into the saucepan. Use a spatula to turn it gently until every piece is well coated in sauce

Assemble the Casserole:

Scoop everything into your prepared baking dish. Use a spatula to level the top so the crust browns evenly

Make the Topping:

In a small bowl mix panko, Parmesan, and melted butter until combined. Scatter this evenly across the top; do not press down to keep it light

Bake to Perfection:

Place the dish in the hot oven. Watch for bubbling edges and a golden brown top which signals that the cheese is melted and everything is heated through

Finish and Serve:

Rest the casserole for a few minutes out of the oven to allow the sauce to thicken. Sprinkle with parsley and dish out generous servings while still warm

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My favorite ingredient here is the smoked Gouda. It melts so beautifully and adds a unique layer of flavor that stands out. Watching my kids build their own bites with extra sausage has become a dinner table tradition we all love.

Storage Tips

This casserole holds up wonderfully in the fridge. If you have any left, let it cool completely then store in a sealed container for up to four days. Reheat single servings in the microwave with a splash of milk to keep things creamy or warm bigger portions in the oven covered with foil so the topping stays crunchy

Ingredient Substitutions

Almost any good smoked sausage will work if you cannot find Andouille. Kielbasa brings a milder flavor and works just as well. For cheeses, feel free to swap in smoked Gruyere or Fontina for the Gouda and any sharp hard cheese for the cheddar. For gluten-free diets, use your favorite gluten-free pasta and a cup-for-cup gluten-free flour in the sauce

Serving Suggestions

This mac and cheese is a meal on its own but it loves the company of a fresh green salad or roasted vegetables. The Cajun spices play especially well with tangy coleslaw or a quick pickle side. I sometimes add hot sauce at the table for those who want extra kick

Cultural Context

Cajun food comes from the heart of Louisiana and is all about bold comforting flavors. Andouille sausage and layered spice are classic hallmarks of the cuisine. This dish fuses Southern roots with that all-American mac and cheese comfort to create something unforgettable.

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Common Questions

→ What makes this mac and cheese Cajun style?

It’s the use of Cajun seasoning, smoked paprika, and Andouille sausage that infuse the dish with signature Southern heat and depth.

→ Can I use a different sausage?

Yes, while Andouille gives the best smoky flavor, kielbasa or smoked chorizo are tasty alternatives, though the profile will change slightly.

→ How do I prevent my cheese sauce from clumping?

Whisk the milk gradually into the roux and add shredded cheese off the heat, stirring until smooth before combining with pasta.

→ What sides pair well with this dish?

Fresh green salads, sautéed greens, or a simple coleslaw complement the richness and spice nicely.

→ Can this dish be made ahead?

Yes. Assemble the macaroni and sauce, cool, cover, and refrigerate. Add topping and bake just before serving for best texture.

→ Is it possible to make it gluten-free?

Absolutely! Substitute gluten-free pasta and flour, and check that all other ingredients are certified gluten-free.