One-Pot Cajun Mac and Cheese Recipe

Ingredients

Pasta and Liquid

• 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 shredded cheddar cheese
• 1 cup shredded monterey jack cheese (pepper jack works for a kick)
• 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 or pot.
2. Heat the mixture over medium heat until it reaches a simmering boil, stirring occasionally to prevent sticking.
3. Cover the pot and reduce heat to low. Let it simmer undisturbed for about 10 minutes to allow the pasta to cook thoroughly.
4. Remove the lid and continue cooking while stirring occasionally until the pasta is tender and most of the liquid has been absorbed by the pasta.
5. Stir in the shredded cheddar and monterey jack cheeses, mixing until the cheese has melted completely and formed a creamy sauce around the pasta.
6. Taste and adjust seasoning with additional salt and pepper as needed. Stir in butter if desired for extra richness and creaminess. Serve immediately.

Notes

• For a spicy kick, use pepper jack cheese instead of monterey jack.
• Using bone broth adds more depth of flavor compared to regular chicken stock.
• To make it vegetarian, substitute vegetable broth for chicken stock.
• Stir frequently when uncovered to prevent the pasta from sticking to the bottom of the pan.
• Butter is optional but adds a silky finish to the dish.