Creamy Cajun Mac & Cornbread Chili Smash
Mac and cheese just ran into a chili cornbread bar fight—and everyone won. This fiery, creamy casserole layers bold Cajun mac over rich chili, then tops it with golden cornbread dollops that puff up like savory clouds. It’s a cozy, spicy, one-pan mashup that’s half comfort food, half chaos, and 100% crowd-pleaser.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 1x
Ingredients
2 cups cooked macaroni
1 tbsp butter
1 tbsp flour
1 cup milk
1 cup shredded sharp cheddar
1 tsp Cajun seasoning
2 cups leftover chili (or canned)
1 (8.5 oz) box cornbread mix (like Jiffy)
1 egg + ⅓ cup milk (for cornbread)
Optional: sliced scallions, hot sauce
Instructions
Make the Cajun cheese sauce: In a saucepan, melt butter, whisk in flour, cook 1 min. Slowly add milk, stir until thickened. Add cheese and Cajun seasoning, then stir in pasta.
Layer it: Spread chili in a greased 9×9 baking dish. Pour mac and cheese over it.
Top with cornbread: Mix cornbread batter according to package. Drop spoonfuls across the top like a crust.
Bake: At 375°F (190°C) for 25–30 minutes, until cornbread is golden and cooked through.
Garnish: Add scallions or a dash of hot sauce to finish.
Nutrition
- Calories: 510
- Fat: 28g
- Carbohydrates: 45g
- Protein: 23g