The Reigning King of Comfort: Cajun Mac 'n' Cheese

Who wouldn’t like to cozy up to a bowl of sublime Mac ‘n’ Cheese? From its humble beginnings to the endless gourmet ‘twists’ that have been thrust upon it, Mac 'n’ Cheese continues to reign as the king of comfort cuisine. If you like hot foods you will love this variation on the classic. It’s simple, fast, and easy to make with supremely outstanding results. In the time it takes to boil the pasta you can have the béchamel sauce ready. The spiciness comes from a mixture of Cajun spices that contrast and enhance the enticing creaminess of the rich, milky cheese.




Cajun Mac 'n' Cheese
(by Reeni)

8 ounces elbow macaroni
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon black pepper
1 and ½ teaspoon onion powder
1 and ½ teaspoon cayenne or 1 teaspoon peperoncino
1 and ½ teaspoon oregano
1 and ½ teaspoon thyme
3 tablespoons butter
3 tablespoon flour
2 cups half 'n' half or whole milk
8 ounces shredded or diced Extra Sharp Cheddar cheese
8 ounces shredded or diced Colby Jack cheese
Italian Bread Crumbs for topping
1 tablespoon Butter for topping


Preheat oven to 350 degrees.

Cook macaroni to al dente.

Into a small bowl measure out the seasonings and combine. Set aside.

While the macaroni is cooking in a large, heavy bottomed sauce pan melt the butter on
low-medium heat, whisk in the flour and cook for 2-3 minutes continuously whisking. Add the spice mixture and whisk into the flour mixture. Slowly add half 'n' half, continuously whisking. Bring to a slow simmer and continue to whisk for another 2-3 minutes, the milk should begin to thicken up. At this point add in the cheeses and whisk until melted. Remove from heat.

Spray a 2 quart casserole with baking spray; add macaroni. Pour béchamel over the macaroni.

Top with bread crumbs and dot with butter.

Bake at 350 for about 25-30 minutes until bubbly and top is golden.

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