Yes, prepare the entire dish. Let it cool. Refrigerate it for up to two days in a sealed container. The pasta and sauce are already combined. You will have dinner ready to finish later.

What pasta shapes can I use?

Cavatappi is one option. Penne and shells are also good choices. Choose pasta shapes that are short and have ridges or other features to help them hold sauce.

How do I make it less spicy?

Start by using half the amount of Cajun seasoning. The smoked paprika and thyme can be used as usual, and the dish will be less spicy. A less spicy andouille sausage can be substituted to reduce spiciness. Other options to reduce spiciness include using smoked sausage instead of sausage. A small amount of cayenne pepper can be added for extra spiciness, if desired. I recommend trying one change and deciding whether to add more spice to the dish.

Why did my cheese sauce turn grainy?

Grate chunks of cheese on a box grater and add them to the pot either off heat or low heat. Preheating evaporated milk and chicken broth before adding them to the roux can prevent clumping.

How do I store and reheat leftovers?

Refrigerate leftover dishes in airtight containers for up to 4 days. To serve, heat a portion of the dish with milk or chicken broth in a covered saucepan over low heat, stirring occasionally until heated through.

Cajun Chicken Mac and Cheese with Andouille Sausage

By Mason BrooksOct 27, 2026

Prep

15 min

Cook

30 min

Total

45 min

Servings

Level

Medium

Jump to recipe

Cajun chicken mac and cheese is a dish I prepare when I'm in the mood for a pasta dish with chicken, andouille sausage, elbow macaroni, and other classic Cajun flavors, including thyme and smoked paprika. Andouille sausage provides a smoky flavor to the entire dish.

Cajun Chicken Mac and Cheese with Andouille Sausage

I cook pasta al dente. It will finish cooking in the sauce. Pasta cooked in boiling water to overdone will be too soft when combined with other ingredients. A large Dutch oven can help reduce splattering of sauce when cooking pasta.

The roux is cooked for two minutes without other ingredients. The sauce is cooked for an additional five minutes to thicken. Preheating the evaporated milk and broth, if time allows, can help prevent lumps. Cheese can be added to the sauce slowly off or low heat.

The chicken pieces should be cooked through and golden when taken out of the pan, and the sausage pieces should be browned. I like the onion and bell pepper to be sautéed with the pasta and cooked for a few extra minutes, and the garlic for an extra minute or so. Don't use pregrated cheese; it can make the sauce gritty.

Why you'll love this recipe

It serves eight people. Everyone at dinner can eat plenty of pasta.
Cajun seasoning can make the meal spicier or less spicy. Increasing the palatability of the meal for finicky eaters.
Chicken and andouille sausage are substantial components of this recipe if not served alongside other main dishes.
Cheese sauce is served with pasta. Fried sausage is used to give the dish a smoky flavor.
Leftovers are a suitable lunch option for the following day. Add milk or chicken broth to leftovers reheated on the stove.
You can prepare it ahead of time to have dinner ready earlier in the evening.

Instructions

Cook the elbow macaroni in a large pot of salted water according to the package directions until al dente.

Season the chicken with 1 tablespoon of Cajun seasoning while the pasta cooks.

Heat the olive oil in a large Dutch oven or skillet over medium-high heat.

Cook the chicken until golden brown and cooked through, then remove it and set it aside.

Brown the andouille sausage in the same skillet, then remove it and set it aside with the chicken.

Cook the onion and green bell pepper in the same skillet until softened, about 5 to 7 minutes.

Add the garlic and cook for 1 minute, until fragrant, then remove the vegetables and set them aside.

Melt the butter in the Dutch oven over medium heat.

Whisk in the flour and cook the roux for 2 minutes.

Slowly whisk in the evaporated milk until the mixture is smooth.

Slowly whisk in the chicken broth.

Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.

Reduce the heat to low.

Add the grated cheeses one handful at a time, stirring until each addition melts before adding the next.

Stir in the remaining Cajun seasoning, smoked paprika, and dried thyme.

Season with salt and black pepper to taste.

Add the cooked pasta, chicken, sausage, onion, and bell pepper to the pot.

Stir until everything is coated in the cheese sauce, then serve immediately.

FAQ

I eat it right away with a simple green salad or steamed green beans. Crusty garlic bread pairs well with leftover cheese sauce after most of the food has been eaten from the pot.

1 / 2

Dinner Pasta Chicken American Stovetop

Cajun Chicken Mac and Cheese with Andouille Sausage

Name: Cajun Chicken Mac and Cheese with Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 lb elbow macaroni (or cavatappi); 1 lb boneless, skinless chicken breast (cut into bite-sized pieces); 8 oz andouille sausage (sliced); 1 tablespoon olive oil; 1 green bell pepper (diced); 1 yellow onion (diced); 3 cloves garlic (minced); 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 2 12 oz cans evaporated milk; 1 cup chicken broth; 8 oz sharp cheddar cheese (freshly grated); 4 oz Monterey Jack cheese (freshly grated); 4 oz Gruyere cheese (freshly grated); 2 tablespoons Cajun seasoning; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; salt (to taste); black pepper (to taste)

By Mason BrooksOct 27, 2026

Prep

15 min

Cook

30 min

Total

45 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

It serves eight people. Everyone at dinner can eat plenty of pasta.
Cajun seasoning can make the meal spicier or less spicy. Increasing the palatability of the meal for finicky eaters.
Chicken and andouille sausage are substantial components of this recipe if not served alongside other main dishes.
Cheese sauce is served with pasta. Fried sausage is used to give the dish a smoky flavor.
Leftovers are a suitable lunch option for the following day. Add milk or chicken broth to leftovers reheated on the stove.
You can prepare it ahead of time to have dinner ready earlier in the evening.

Ingredients

Servings8

•1 lb elbow macaroni (or cavatappi)
•1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
•8 oz andouille sausage (sliced)
•1 tablespoon olive oil
•1 green bell pepper (diced)
•1 yellow onion (diced)
•3 cloves garlic (minced)
•½ cup unsalted butter
•½ cup all-purpose flour
•2 12 oz cans evaporated milk
•1 cup chicken broth
•8 oz sharp cheddar cheese (freshly grated)
•4 oz Monterey Jack cheese (freshly grated)
•4 oz Gruyere cheese (freshly grated)
•2 tablespoons Cajun seasoning
•1 teaspoon smoked paprika
•1 teaspoon dried thyme
•salt (to taste)
•black pepper (to taste)

Instructions

1
Cook the elbow macaroni in a large pot of salted water according to the package directions until al dente.
2
Season the chicken with 1 tablespoon of Cajun seasoning while the pasta cooks.
3
Heat the olive oil in a large Dutch oven or skillet over medium-high heat.
4
Cook the chicken until golden brown and cooked through, then remove it and set it aside.
5
Brown the andouille sausage in the same skillet, then remove it and set it aside with the chicken.
6
Cook the onion and green bell pepper in the same skillet until softened, about 5 to 7 minutes.
7
Add the garlic and cook for 1 minute, until fragrant, then remove the vegetables and set them aside.
8
Melt the butter in the Dutch oven over medium heat.
9
Whisk in the flour and cook the roux for 2 minutes.
10
Slowly whisk in the evaporated milk until the mixture is smooth.
11
Slowly whisk in the chicken broth.
12
Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.
13
Reduce the heat to low.
14
Add the grated cheeses one handful at a time, stirring until each addition melts before adding the next.
15
Stir in the remaining Cajun seasoning, smoked paprika, and dried thyme.
16
Season with salt and black pepper to taste.
17
Add the cooked pasta, chicken, sausage, onion, and bell pepper to the pot.
18
Stir until everything is coated in the cheese sauce, then serve immediately.

FAQ

I eat it right away with a simple green salad or steamed green beans. Crusty garlic bread pairs well with leftover cheese sauce after most of the food has been eaten from the pot.