Cajun Chicken Mac and Cheese
A creamy, flavorful dish combining tender chicken, smoky sausage, and rich cheese sauce, making it a perfect comfort food for any occasion.
Ingredients
Pasta
- 1 lb Elbow Macaroni or Cavatappi These little pasta shapes catch the creamy sauce beautifully.
Protein
- 1 lb Boneless, skinless chicken breast Bite-sized pieces that are tender and juicy.
- 8 oz Andouille sausage Smoky and spicy, adding depth to the flavor.
Vegetables
- 1 Green bell pepper Diced and aromatic.
- 1 Yellow onion Diced to provide sweetness.
- 3 cloves Garlic Minced, for an aromatic kick.
Cheese Sauce Base
- 1/2 cup Unsalted butter The base of our cheese sauce.
- 1/2 cup All-purpose flour To create a thick and creamy roux.
- 2 12 oz cans Evaporated milk For a rich and decadent sauce.
- 1 cup Chicken broth Adds chicken flavor and moisture.
- 8 oz Sharp cheddar cheese Freshly grated for maximum meltiness.
- 4 oz Monterey Jack cheese Creamy, balancing the sharpness of cheddar.
- 4 oz Gruyere cheese Adds a nutty flavor that elevates the dish.
Spices
- 2 tablespoons Cajun seasoning Giving it that signature spicy comfort.
- 1 teaspoon Smoked paprika Bringing warmth and depth.
- 1 teaspoon Dried thyme Adding a herby element.
- Salt and black pepper To enhance all the flavors.
Cooking Fat
- 1 tablespoon Olive Oil For sautéing and infusing the dish with richness.
Instructions
Preparation
- Begin by cooking your macaroni according to the package directions until al dente.
- Season your chicken pieces with 1 tablespoon of Cajun seasoning.
Cooking
- Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken, cooking until golden and cooked through (about 5-7 minutes). Remove the chicken and set aside.
- In the same skillet, add the sliced Andouille sausage. Cook until browned and slightly crispy, then remove and set aside.
- In the same skillet, sauté the diced onion and bell pepper until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, then remove this mixture and set aside.
- In your Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.
- Gradually whisk in the evaporated milk and chicken broth. Keep whisking until the mixture is smooth and begins to thicken, simmering for about 5 minutes.
- Reduce heat to low, and start adding the grated cheeses one handful at a time, stirring until each batch is melted and creamy.
- Stir in the remaining Cajun seasoning, smoked paprika, and dried thyme. Season with salt and pepper to taste.
- Fold in the cooked pasta, chicken, sausage, and sautéed vegetables, stirring until everything is well coated in the cheese sauce.
- Serve immediately, and enjoy!
Notes
For best results, always taste your cheese sauce before adding to the pasta. Use freshly grated cheese for optimal meltability. Allow the dish to rest for a few minutes before serving to let flavors meld.