Name: cajun chicken mac and cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 boneless, skinless chicken breasts (about 500g), diced; 2 tbsp olive oil; 1 tbsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 1 cup elbow macaroni; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1 cup whole milk; 1/2 cup heavy cream; 2 tbsp butter; 2 tbsp all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 green onions, sliced (optional garnish)

cajun chicken mac and cheese

Published on September 23, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

30 min

Servings

Why You'll Love This Recipe

✓ Bold Cajun Flavor: The spice blend adds a smoky, peppery kick that elevates classic mac & cheese without overwhelming the creamy base.

✓ Protein‑Packed: Tender chicken bites give a satisfying bite and keep you full through a lazy weekend brunch.

✓ One‑Dish Convenience: All components bake together, so you spend less time juggling pots and more time enjoying the meal.

Cajun Chicken Mac & Cheese is the ultimate brunch hero—creamy, cheesy, and spiced just right for a Saturday morning feast. The dish balances Southern comfort with a daring Cajun twist, making it perfect for both kids and spice lovers. Serve it straight from the oven, and watch it disappear before the coffee even cools.

2 tbsp butter Unsalted, for the roux.

2 tbsp all‑purpose flour Creates the thickening base.

1 cup whole milk Adds creaminess; substitute 2% if desired.

1 cup heavy cream For extra silkiness.

1 cup shredded sharp cheddar Provides depth.

1 cup shredded mozzarella Gives stretch.

1 cup shredded pepper jack Adds subtle heat.

2 tsp Cajun seasoning Adjust to taste.

1 lb chicken breast, diced Can substitute rotisserie or turkey.

2 tbsp olive oil For sautéing chicken.

Salt & black pepper Season to taste.

Instructions

Cook the Pasta

Boil a large pot of salted water, add the elbow macaroni, and cook until al dente (about 8 minutes). Drain, rinse briefly, and set aside.

Pro Tip: Toss pasta with a drizzle of oil to prevent sticking.

Season and Sauté Chicken

Pat the diced chicken dry, toss with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium‑high, then cook until golden and just cooked through, about 5 minutes.

Pro Tip: Remove chicken early; it will finish in the oven.

Make a Roux

Melt butter in the same pan, sprinkle flour over it, and whisk constantly for 1 minute until the mixture turns light golden, forming a smooth paste.

Pro Tip: A whisk prevents lumps.

Create the Cheese Sauce

Gradually whisk in milk and cream, simmer 3‑4 minutes until thickened. Reduce heat, stir in all three cheeses until smooth, then season with extra Cajun, salt, and pepper if needed.

Pro Tip: Add cheese off‑heat to avoid graininess.

Assemble and Bake

Combine pasta, chicken, and sauce in a greased 9‑x‑13‑inch baking dish. Sprinkle a thin layer of extra cheese on top, then bake at 375°F for 15 minutes, until bubbling and lightly golden.

Pro Tip: Let it rest 5 minutes before serving.

Expert Tips

Tip #1: Use Pre‑Cooked Chicken

Rotisserie or leftover grilled chicken cuts prep time in half and adds extra flavor.

Tip #2: Add a Crunchy Topping

Mix panko breadcrumbs with melted butter and sprinkle before baking for a golden crust.

Tip #3: Control the Heat

Add a pinch of cayenne for extra kick, or halve the Cajun blend for a milder version.

Tip #4: Reheat Gently

Warm leftovers over low heat, adding a splash of milk to restore creaminess.

Frequently Asked Questions

Yes—swap the elbow macaroni for a gluten‑free variety and ensure the flour used in the roux is a gluten‑free blend. The rest of the recipe stays the same.

The Cajun seasoning gives a moderate heat. Adjust by reducing the amount or adding a pinch of cayenne for extra kick, or omit pepper jack for a milder profile.

Yes. Cool completely, place in a freezer‑safe container, and freeze up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk.

A simple green salad with a citrus vinaigrette or roasted asparagus balances the richness. Fresh fruit or a light sorbet also makes a refreshing finish.