There’s comfort food, and then there’s next-level comfort food—like my Cajun Mac ‘n’ Cheese. Creamy, slightly spicy, cheesy, and packed with a bold kick of Cajun spice, this dish takes the classic to a whole new level. The smokey heat and punchy flavours of my Cajun seasoning cut through the cheesy richness, giving you a perfectly balanced bite every time. Whether you’re serving it up as a BBQ side, adding some grilled prawns or chicken for a hearty main, or just digging in straight from the pan (I won’t judge!), this mac ‘n’ cheese is guaranteed to be a crowd-pleaser. So grab your favourite Smokey Joe’s Cajun seasoning, and let’s turn up the heat on a comfort food classic!
What you need
500g dried pasta
120g butter
340g Andouille sausage, sliced
1 medium onion, chopped
1 green capsicum, chopped
1⁄2 cup plain flour
2-3 tsp Smokey Joe's Cajun seasoning
6 cups (1.5L) milk
1 tsp salt
1 tsp pepper
4 cups sharp cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
What to do
Boil pasta 1-2 minutes less than package directions, then drain and set aside.
In a large pot, melt half the butter over medium heat. Cook Andouille sausage until golden brown, then remove. Sauté onions and capsicum until soft (5-8 minutes).
To make the sauce, add remaining butter, flour, and Cajun seasoning. Stir constantly for 2 minutes, then gradually add milk, salt, and pepper. Cook until thickened.
Remove from heat and stir in most of the cheddar and Monterey Jack, saving ¼ cup of each for topping. Stir until melted.
Mix in the pasta and sausage, then pour into a buttered 9x13-inch dish. Sprinkle with remaining cheese and bake at 350°F (175°C) for 30-45 minutes, until golden brown and bubbly.
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