Mac and cheese just got a serious upgrade! This Cajun Three-Cheese Crawfish & Andouille Macaroni is creamy, cheesy, smoky, and packed with bold Louisiana flavors. Imagine tender crawfish, spicy andouille sausage, and a velvety cheese sauce wrapped around every bite of pasta—trust me, this dish is a game-changer! Whether you’re cooking for a weeknight dinner or a special gathering, this mac and cheese will have everyone coming back for more.
Why You’ll Love This Recipe
Big Cajun Flavor: The perfect blend of spice, smoke, and creamy goodness.
Comfort Food at Its Best: Warm, rich, and oh-so-satisfying.
Crowd-Pleasing: A guaranteed hit for potlucks, family dinners, or game nights.
Easy to Customize: Swap out proteins or cheeses to make it your own.
One-Pot Wonder: Minimal cleanup with maximum flavor!
Ingredients in Cajun Three-Cheese Crawfish & Andouille Macaroni
This dish is all about bold flavors and creamy textures. Here’s what makes it special:
Crawfish Tails: Sweet, tender, and packed with Cajun flavor.
Andouille Sausage: Spicy and smoky, adding depth to every bite.
Elbow Macaroni: The perfect shape to hold onto all that cheesy goodness.
Butter & Flour: For making a smooth, rich roux.
Milk & Heavy Cream: Creates the ultimate velvety cheese sauce.
Cajun Seasoning: A must for that signature Louisiana kick.
Cheddar Cheese: Sharp and creamy, bringing classic mac and cheese vibes.
Pepper Jack Cheese: Adds a little heat and extra meltiness.
Parmesan Cheese: For a nutty, salty finish.
Garlic & Onion: Aromatic essentials that build flavor.
Hot Sauce: Just a splash for extra zing!
Breadcrumbs: For a crispy, golden topping if you decide to bake it.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Brown the Sausage: In a large pan, cook the andouille sausage until browned. Remove and set aside.
Make the Roux: Melt butter in the same pan, then stir in flour. Cook until it turns golden and smells nutty.
Create the Sauce: Slowly whisk in milk and heavy cream, stirring constantly until smooth and thickened.
Add the Cheese: Stir in cheddar, pepper jack, and Parmesan until melted and creamy.
Season & Spice: Add Cajun seasoning, garlic, onion, and a dash of hot sauce.
Combine Everything: Stir in the crawfish, andouille, and cooked pasta, coating everything in the cheesy sauce.
Optional – Bake It: Transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 15 minutes until golden and bubbly.
Serve & Enjoy: Grab a fork and dig into this creamy, cheesy, smoky goodness!
How to Serve Cajun Mac & Cheese
- With Garlic Bread: Because carbs on carbs is always a good idea.
- Alongside a Fresh Salad: A crisp side balances out the richness.
- With Extra Hot Sauce: If you like it spicy, go for it!
- As a Main or Side Dish: Perfect for a standalone meal or alongside BBQ.
Additional Tips
Make It Extra Spicy: Add cayenne pepper or diced jalapeños.
Use Different Cheeses: Gouda or smoked cheddar would be amazing here.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk to keep it creamy.
Freeze It: This mac and cheese freezes well—just thaw and reheat when ready!
FAQ
Q1: Can I use shrimp instead of crawfish?
A1: Absolutely! Shrimp works well as a substitute.
Q2: Can I make this without sausage?
A2: Yes! You can leave out the andouille or swap it for chicken or bacon.
Q3: How do I keep my cheese sauce from getting grainy?
A3: Use low heat and freshly grated cheese for the smoothest texture.
Q4: Can I use a different pasta shape?
A4: Yes! Shells, cavatappi, or penne work great.
Q5: What’s the best way to reheat this dish?
A5: Warm it on the stove with a splash of milk to keep it creamy.
Q6: Can I make it ahead of time?
A6: Yes! Assemble it, refrigerate, and bake before serving.
Q7: How can I make it creamier?
A7: Add an extra splash of heavy cream before serving.
Q8: Can I make it gluten-free?
A8: Use gluten-free pasta and swap the flour for a GF alternative.
Q9: Can I add veggies?
A9: Bell peppers or spinach would be great additions.
Q10: What’s the best cheese combo for this dish?
A10: Sharp cheddar, pepper jack, and Parmesan give the best balance of flavor and meltiness.
Final Thoughts
This Cajun Three-Cheese Crawfish & Andouille Macaroni is a bold, creamy, flavor-packed dish that brings Louisiana to your kitchen. Whether you’re making it for a cozy night in or a lively gathering, it’s bound to be a hit. Give it a try, and let me know how you like it!
Print
Cajun Three-Cheese Crawfish & Andouille Macaroni
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Cajun Three-Cheese Crawfish & Andouille Macaroni is the ultimate comfort food, packed with Louisiana flavors. A creamy, cheesy pasta dish with spicy andouille sausage and tender crawfish tails, all baked to perfection. Perfect for Mardi Gras celebrations or a cozy high-protein dinner.
Ingredients
- 1 lb dry cavatappi pasta
- 1 tbsp kosher salt
- 12 oz andouille sausage, sliced
- 1/2 cup salted butter
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups half-and-half cream (room temperature)
- 2 tbsp Cajun seasoning (e.g., Tony Chachere’s Original)
- 1 tbsp Dijon mustard
- 8 oz Gruyère cheese, freshly shredded
- 8 oz Gouda cheese, freshly shredded
- 8 oz extra-sharp cheddar cheese, freshly shredded
- 1 cup reserved pasta water (more if needed)
- 12 oz crawfish tails, cooked, cleaned & peeled
- 1 tbsp fresh parsley, minced (optional, for garnish)
Instructions
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Preheat & Prep:
- Preheat oven to 325°F (163°C).
- Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
-
Cook the Pasta:
- Bring 4 quarts of water to a boil.
- Add 1 tbsp kosher salt and cook the pasta 2 minutes less than al dente.
- Before draining, reserve 2 cups of pasta water (you’ll use at least 1 cup).
- Drain the pasta and set aside.
-
Cook the Sausage:
- Heat a large Dutch oven over medium heat.
- Add sliced andouille sausage and cook for 10 minutes, stirring frequently.
- Transfer to a paper towel-lined plate to drain excess grease.
-
Make the Roux & Sauce:
- In the same Dutch oven, melt butter over medium heat.
- Add garlic and sauté for 30 seconds, stirring constantly.
- Whisk in flour and cook for 3 minutes, stirring constantly.
- Slowly whisk in half-and-half, scraping up any browned bits.
- Add Dijon mustard and Cajun seasoning, whisking until smooth.
- Reduce heat to low and stir in 4 oz each of Gruyère, Gouda, and cheddar until melted.
- Gradually whisk in reserved pasta water, ½ cup at a time, until the sauce reaches a smooth consistency.
-
Combine Ingredients:
- In a large mixing bowl, combine cooked pasta, andouille sausage, and crawfish tails.
- Pour in the cheese sauce and mix well.
-
Assemble & Bake:
- Layer half of the pasta mixture into the baking dish.
- Sprinkle 2 oz each of Gruyère, Gouda, and cheddar over the top.
- Add the remaining pasta mixture and sprinkle the remaining cheeses on top.
- Bake for 25-30 minutes, until hot and bubbly.
-
Serve & Enjoy:
- Let cool for 5 minutes before serving.
- Garnish with fresh parsley (optional).
Notes
- Cajun Seasoning: Use Tony Chachere’s or any Creole seasoning.
- Crawfish: Pre-cooked and peeled frozen crawfish tails work best.
- Leftovers: Store extra pasta water to reheat leftovers without drying them out.
Nutrition
- Serving Size: 1 portion
- Calories: 984 kcal
- Sugar: 5g
- Sodium: 1350 mg
- Fat: 58g
- Saturated Fat: 30g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 160mg