Creole Macaroni 8 Ww Pts Recipe For Deviled

CREOLE MACARONI 8 WW PTS.

Steps:

• pre heat oven to 350 cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, stir to crumble.
• drain combine beef mixture, macaroni, and next six ingredients in a 2 quart casserole dish coated with cooking spray.
• stir in 1/2 cup of cheese, sprinkle 1/4 cup of cheese over top.
• bake at 350 for 30 minutes until bubbly.
• makes 4 servings (1 3/4 cup each).

CREOLE MACARONI AND CHEESE RECIPE - (4.5/5)

Steps:

• 1.Cook macaroni in a large pot of boiling water until al dente. Drain. 2.In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside. 3.In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl. 4.In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste. 5.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top. 6.Bake for 20 minutes, or until crust turns golden brown.

CREOLE MACARONI AND CHEESE

Steps:

• Cook macaroni in a large pot of boiling water until al dente. Drain.
• In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
• In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
• In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
• Bake for 20 minutes, or until crust turns golden brown.