Creamy Cajun One-Pot Mac and Cheese Recipe

Ingredients

Pasta and Liquids

• 16 oz dry macaroni shells, elbows, or wheels
• 3 cups chicken stock or bone broth
• 2 cups half and half

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp Cajun seasoning
• ½ tsp black pepper
• salt to taste

Cheese and Butter

• 2 cups cheddar cheese shredded
• 1 cup monterey jack cheese shredded (pepper jack works too for a kick of heat)
• 1–2 tbsp butter optional

Instructions

1. Add macaroni, chicken stock, half and half, garlic powder, onion powder, Cajun seasoning, and black pepper to a large deep skillet.
2. Bring the mixture to a simmering boil over medium heat.
3. Cover and reduce heat to simmer. Cook for about 10 minutes undisturbed.
4. Remove the lid and continue cooking until the pasta is tender and most of the liquid is absorbed.
5. Stir in the shredded cheddar and Monterey Jack cheese, stirring until cheese melts and incorporates into a creamy pan sauce.
6. Taste and adjust seasoning with salt and pepper. Stir in butter if desired for extra richness.

Notes

• Use bone broth for a richer flavor or chicken stock for a lighter base.
• For a spicy kick, substitute Monterey Jack with pepper jack cheese.
• Butter is optional but adds a nice silky finish to the sauce.
• Do not stir the pasta while it simmers covered to prevent it from breaking apart.
• Use a deep skillet or sauté pan to avoid spillage while boiling the pasta.
• This recipe can be made vegetarian by using vegetable broth instead of chicken stock.