Get ready to meet your new favorite comfort food. This Cajun Chicken Mac and Cheese is the perfect fusion of spicy, savory, and cheesy flavors, all wrapped up in one incredibly creamy dish. We’re not just adding chicken to boxed mac and cheese; we’re building a rich, velvety cheese sauce from scratch and seasoning it with a bold Cajun spice blend that will have everyone asking for seconds. It’s the ultimate one-pan meal for a busy weeknight but special enough to serve to company.
Forget everything you know about bland pasta dishes. This recipe delivers a restaurant-quality experience right in your own kitchen. Let’s get cooking!
Why This Cajun Chicken Mac and Cheese Is a Must-Try
This isn’t just another pasta recipe; it’s a game-changer. The magic lies in the homemade cheese sauce, which is perfectly smooth and clings to every piece of pasta and chicken. By using a combination of sharp cheddar and creamy Monterey Jack, we create a depth of flavor that’s simply irresistible. The addition of spicy Cajun-seasoned chicken elevates it from a simple side to a hearty main course.
Plus, it’s surprisingly easy to make. In just about 40 minutes, you can have this incredible meal on the table, making it a perfect choice for any night of the week.
The Key Ingredients for Perfect Cajun Mac and Cheese
The secret to the best Cajun Chicken Mac and Cheese is using high-quality, simple ingredients. Here’s what you’ll need to create this masterpiece.
For the Chicken and Pasta
- Chicken Breast: Two boneless, skinless chicken breasts, cut into bite-sized pieces, provide the perfect protein base.
- Pasta: We recommend a sturdy pasta like elbow macaroni, cavatappi, or shells that can hold onto the rich cheese sauce.
- Cajun Seasoning: This is the star of the show! Use your favorite store-bought brand or make your own blend for customized heat.
- Olive Oil: For searing the chicken to juicy perfection.
For the Creamy Cajun Cheese Sauce
- Butter & Flour: These two create a roux, the essential foundation for a thick and stable cheese sauce that won’t break or become grainy.
- Milk & Heavy Cream: A combination of whole milk and heavy cream gives the sauce its signature velvety texture and richness.
- Cheeses: A blend of sharp cheddar and Monterey Jack cheese is key. Always grate your own cheese! Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly.
- Garlic & Onion Powder: These add a foundational layer of savory flavor to the sauce.
- Salt & Pepper: To taste, enhancing all the other flavors in the dish.
This dish has a wonderful texture that pairs well with something soft and fluffy. For a truly decadent meal, try serving it alongside these amazing Butter Swim Biscuits.
How to Make Cajun Chicken Mac and Cheese Step-by-Step
Follow these simple steps to create the creamiest, most flavorful mac and cheese of your life. It’s all about technique!
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package directions until it’s just al dente. Drain it and set it aside. Remember, it will cook a little more in the cheese sauce.
- Season and Cook the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel. Toss them in a bowl with a generous amount of Cajun seasoning until evenly coated. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until it’s golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Start the Roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly. This step cooks out the raw flour taste and is crucial for a thick sauce.
- Build the Sauce: Slowly pour in the milk while whisking continuously to prevent lumps. Then, whisk in the heavy cream, garlic powder, onion powder, and another teaspoon of Cajun seasoning. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, until it has thickened slightly.
- Melt the Cheese: Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is completely melted and the sauce is smooth and velvety. Do not let the sauce boil after adding the cheese.
- Combine Everything: Add the cooked pasta and chicken back into the skillet with the cheese sauce. Stir gently until everything is well-coated and heated through. Season with salt and pepper to taste.
If you enjoy this recipe, you might also love our spicy and savory Cajun Steak Rigatoni for another weeknight dinner idea.
Pro Tips for the Best Results
A few simple tricks can take your homemade Cajun Chicken Mac and Cheese from great to absolutely unforgettable.
- Shred Your Own Cheese: This is the most important tip! Pre-shredded cheese has additives that make a sauce grainy. A block of cheese and a grater are your best friends for an ultra-smooth sauce.
- Don’t Overcook the Pasta: Cook the pasta to al dente (still firm to the bite). It will finish cooking in the hot cheese sauce, and this prevents it from becoming mushy.
- Temper the Milk: For an even smoother sauce, you can gently warm the milk before adding it to the roux. This helps prevent lumps from forming.
- Adjust the Spice: Cajun seasoning blends vary in heat. Start with the recommended amount, taste the sauce, and add more if you like it extra spicy.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for creativity. Try one of these delicious variations!
- Add Andouille Sausage: For an extra kick of smoky flavor, add some sliced and browned Andouille sausage along with the chicken.
- Stir in Veggies: Sautéed bell peppers and onions are classic additions that add flavor and texture. Stir them in with the cooked chicken.
- Baked Mac and Cheese: Transfer the finished mac and cheese to a baking dish, top with panko breadcrumbs and more cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
Storage and Reheating Instructions
Leftovers are fantastic, but creamy pasta dishes need a little care when reheating. To store, place the cooled mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to a saucepan with the mac and cheese and gently warm it over low heat, stirring occasionally, until creamy and hot.
For another easy and comforting meal, check out our Chicken Cordon Bleu Casserole (coming soon).
Frequently Asked Questions
While it’s best served fresh, you can make it ahead. Store it in an airtight container in the fridge. To reheat, gently warm it on the stovetop over low heat with a splash of milk to restore its creamy consistency.
We strongly recommend shredding your own cheese from a block. Pre-shredded cheeses are coated in anti-caking agents like potato starch, which can prevent the cheese from melting smoothly and result in a grainy sauce.
There are a few ways to increase the heat. You can use a spicier brand of Cajun seasoning, add a pinch of cayenne pepper to the cheese sauce, or stir in a dash of your favorite hot sauce at the end.
To enhance this recipe, try adding sliced and seared Andouille sausage for a smoky flavor, or sautéed bell peppers and onions for extra texture and a classic Cajun trinity flavor base.
A combination of a good melting cheese and a flavorful cheese is best. We use sharp cheddar for its bold flavor and Monterey Jack for its excellent melting properties, which results in a creamy, flavorful sauce.
The Best Cajun Chicken Mac and Cheese Recipe
Cajun Chicken Mac and Cheese: The Ultimate Creamy Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, toss the chicken pieces with 1 tbsp Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk, followed by the heavy cream. Add 1 tsp Cajun seasoning, garlic powder, and onion powder. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
- Reduce heat to low. Stir in the grated cheddar and Monterey Jack cheeses until completely melted and the sauce is smooth. Do not let it boil.
- Add the cooked pasta and chicken back to the skillet. Stir until everything is coated in the cheese sauce. Season with salt and pepper to taste and serve immediately.
Notes
Tip 2: Don't overcook your pasta initially. It will continue to cook in the hot cheese sauce, and cooking it al dente prevents it from becoming mushy.
Tip 3: Feel free to add sautéed onions and bell peppers for extra flavor and texture.
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