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Cajun Macaroni and Cheese

Spice Islands®

Cajun Macaroni and Cheese


  • Prep Time: 30 minutes
  • Total Time: 55 minutes

8 servings


Cajun Spice Mix

1 tablespoon Spice Islands® Garlic Powder

1 tablespoon Spice Islands® Paprika

1 tablespoon salt

1-1/2 teaspoons Spice Islands® Oregano

1-1/2 teaspoons Spice Islands® Onion Powder

1-1/2 teaspoons Spice Islands® Fine Grind Black Pepper

1-1/2 teaspoons Spice Islands® Thyme

1 teaspoon Spice Islands® Cayenne Pepper

Macaroni & Cheese

8 ounces elbow macaroni

6 tablespoons butter, divided

1/4 cup minced onion

1/4 cup minced green bell pepper

1/4 cup minced celery

1/4 cup flour

3 cups milk

1-1/2 cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

8 ounces andouille sausage, chopped

3/4 cup corn bread crumbs


Combine all spices for Cajun Spice Mix.  Mix well.  Store in a tightly covered container.

Preheat oven to 350°F.

Cook pasta according to package directions to al dente.  Drain well and set aside.  Melt 2 tablespoons butter in pasta stock pot.  Add onion, bell pepper and celery; cook for 5 to 7 minutes, until tender.  Add remaining butter, stirring until melted.  Add flour, stirring until well blended; simmer mixture for one minute.  Gradually add milk, stirring constantly until thickened, about 3 to 5 minutes. Stir in 1 tablespoon Cajun Spice Mix. 

Gradually add both cheeses to sauce, stirring until melted.  Stir in drained pasta and andouille sausage.  Pour into greased 2 to 3-quart baking dish.  Combine corn bread crumbs and 1/2 teaspoon Cajun Spice Mix.  Mix well and spread over macaroni and cheese.

Bake for 25 minutes until bread crumbs are lightly browned.

Variation: Twelve ounces of cooked crayfish meat can be substituted for the andouille sausage. Panko bread crumbs may be used in place of the corn bread crumbs.

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