Cajun Mac and Cheese with Crawfish and Andouille Sausage

Macaroni and cheese jazzed up with crawfish and Andouille sausage. This baked Cajun Mac and Cheese is sure to please macaroni and cheese lovers who like their food a little on the spicy side.

Hope everyone is having a wonderful first weekend in Spring. I am enjoying my first weekend getaway in months in the beautiful historic town of Beaufort, SC. Pictures to come soon or take a peak at my for some glimpses at the beautiful lowcountry.

Today I bring you a recipe inspired by one of my other favorite port cities- New Orleans. Being a spice lover, I am a huge fan of Cajun food. Andouille sausage and crawfish are 2 of my favorite ingredients and they work wonderfully as additions to mac and cheese.

I know most people outside of Louisiana eat little if any crawfish. But the people in Louisiana more than make up for the non-crawfish eaters with their crawfish consumption. Crawfish are in season during the Spring months. Many specialty foods stores sell frozen crawfish tail meat in 1 pound bags. To defrost I put the bag in the refrigerator the night before I want to use them. If you don’t like crawfish or have access to them, shrimp are a good substitution.

The Andouille sausage adds lots of spice to this Cajun Mac and Cheese. I’ve used yellow and white cheddar, Mozzarella, and Parmesan, but you could use pretty much any cheese combination. Fontina, Monterey Jack, Gouda, and even a little Gruyère would work.

And if you are as big a mac and cheese fan as I am, take a look at this Pinterest Board with over 180 Macaroni and Cheese Recipes!

More Mac and Cheese Recipes

Trisha Yearwood’s Slow Cooker Mac and Cheese

Stovetop Mac and Cheese with Cheese Crisps

Creamy Mac and Cheese

Baked Custard-Style Mac and Cheese

Mac and Pimiento Cheese