Blackened Shrimp Cajun Mac & Cheese

Blackened Shrimp Cajun Mac & Cheese is the ultimate comfort food with a bold, spicy twist. Creamy, cheesy macaroni is paired with smoky, flavorful blackened shrimp for a dish that’s as rich as it is satisfying. I love how the Cajun seasoning gives it a punch of heat and depth, while the shrimp add a touch of elegance to an already indulgent meal.

Why You’ll Love This Recipe

I love this recipe because it takes classic mac and cheese and gives it a fiery Southern upgrade. The shrimp are coated in Cajun spices and seared to perfection, adding a smoky, slightly spicy contrast to the creamy cheese sauce. It’s hearty enough to serve as a main course and fancy enough to impress at any dinner table. Plus, it comes together faster than I’d expect for such a flavorful dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackened shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt to taste

For the mac & cheese
8 oz elbow macaroni (or pasta of choice)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole milk preferred)
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp Cajun seasoning (or more to taste)
Salt and pepper to taste

Optional toppings
Chopped parsley
Extra Cajun seasoning or hot sauce

Directions

1. I start by cooking the pasta according to package instructions until al dente. I drain and set it aside.

2. While the pasta cooks, I toss the shrimp with Cajun seasoning, smoked paprika, olive oil, and a pinch of salt until evenly coated.

3. I heat a large skillet over medium-high heat and sear the shrimp for about 2 minutes per side, or until fully cooked and blackened. I set them aside once done.

4. In a saucepan, I melt the butter over medium heat and whisk in the flour to form a roux. I cook it for 1–2 minutes until slightly golden.

5. I slowly whisk in the milk and cream, stirring constantly to avoid lumps. I let it simmer until slightly thickened, about 3–5 minutes.

6. I reduce the heat and stir in the shredded cheeses, garlic powder, onion powder, Cajun seasoning, and salt and pepper. I mix until the sauce is smooth and creamy.

7. I add the cooked pasta to the sauce and stir to coat every piece in that rich, cheesy mixture.

8. I gently fold in the blackened shrimp or arrange them on top just before serving, depending on how I want to present it.

9. I garnish with chopped parsley and an optional dash of hot sauce or extra Cajun spice for extra kick.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 35 minutes

Variations

• I sometimes swap shrimp for blackened chicken or sausage if I’m out of seafood.

• For extra heat, I add a chopped jalapeño to the cheese sauce or use pepper jack cheese.

• A crunchy topping of buttered breadcrumbs or crushed crackers adds great texture when baked briefly.

• I love mixing cheeses—Gruyère, smoked gouda, or even cream cheese make fun additions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stovetop or in the microwave with a splash of milk to keep the sauce creamy.
I avoid overcooking the shrimp again during reheating, so I sometimes set them aside and add them back after warming the pasta.

FAQs

Can I use frozen shrimp?

Yes, I’ve used frozen shrimp—just make sure they’re fully thawed and patted dry before seasoning and searing.

How spicy is this dish?

It has a moderate kick, but I control the heat by adjusting the Cajun seasoning or using a milder cheese like Monterey Jack.

Can I bake this dish?

Absolutely. I’ve assembled everything in a baking dish, topped it with extra cheese or breadcrumbs, and baked at 375°F for 15–20 minutes for a golden finish.

What’s the best pasta to use?

Elbow macaroni is classic, but I’ve also used shells, cavatappi, or penne with great results.

Can I make it ahead of time?

Yes, I prep the pasta and sauce ahead, but I cook the shrimp fresh just before serving to keep them tender and flavorful.

Conclusion

Blackened Shrimp Cajun Mac & Cheese is a bold and comforting dish that brings a little Louisiana flair to my dinner table. I love how the creamy, cheesy pasta balances out the smoky heat of the shrimp, creating a dish that’s both indulgent and exciting. Whether I’m making it for a cozy night in or a weekend gathering, it’s always a crowd-pleaser that disappears fast.