Cajun Mac 'n Cheese
A beer cheddar bechamel loaded with sharp cheddar, shrimp, and andouille sausage, baked until bubbly — my homage to the best mac 'n cheese I've ever tasted on vacation.
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
- Servings
- 8 servings
On a family trip to Disney World, my mother-in-law came along so my husband and I could sneak off for a date night with my brother and sister-in-law. We ended up at The Boathouse in Disney Springs, and I showed up starving and ready to put a hurtin' on whatever came to the table.
My sister-in-law ordered the Cajun Mac 'n Cheese, and after just one bite off her plate, I completely lost interest in my own crabcakes. I picked at my food, waited for her to set down her fork, and the second she said she was done, I was already reaching for her plate. She rolled her eyes, smiled, and let me have it. She gets me.
I came home determined to recreate it — a beer cheddar bechamel loaded with so much sharp cheddar it should be illegal, packed with sauteed shrimp and andouille sausage, with just enough Cajun kick to keep things interesting.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 oz. white ale beer (I typically use Blue Moon or something similar)
- 2 tablespoons Cajun seasoning
- 5 cups whole milk
- 1/2 tablespoon kosher salt
- 2 pounds grated sharp cheddar cheese (plus a little extra for sprinkling on top)
- 1/2 pound fresh shrimp, peeled and de-veined
- 1/2 pound andouille sausage, cut into 1/2 inch slices
- 1 pound uncooked mezze penne pasta
Instructions
- 1Melt the butter in a pot over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the beer, followed by the milk, Cajun seasoning, and salt.
- 2Continue cooking over medium heat, whisking occasionally to break up any clumps, while you cook the pasta according to package directions, pulling it a couple minutes short of done. Drain and rinse with cold water to stop the cooking.
- 3Saute the shrimp in 1/2 tablespoon butter over medium heat until opaque, about 3-4 minutes, then set aside.
- 4When the sauce has cooked for 12-15 minutes and thickened, reduce the heat to low and stir in the cheese with a large spoon (a whisk will make it clump). Stir until completely melted.
- 5Remove from heat and stir in the pasta, sausage, and shrimp. Pour into a 9x13 inch dish, sprinkle with extra cheese, and bake at 350 degrees for 25-30 minutes. Let rest 5 minutes before serving.
Storage & Reheating
This can be made 2-3 days ahead and reheated in a crock pot on low for 2-3 hours, stirring occasionally — great for a potluck. Freezer instructions: cool completely, cover, and refrigerate up to 5 days or freeze up to 3 months.
Love this recipe? You'll love Chef Erin's Freezer Pleasers
Over 90 make-ahead recipes that freeze beautifully — breakfast, chicken, beef, pork, seafood, soups, sides, and freezer-friendly desserts, built for batch cooking, meal trains, and stress-free weeknights.
