Creole Macaroni And Cheese Recipes

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SMOKED CHEDDAR AND CREOLE MAC AND CHEESE



Smoked Cheddar and Creole Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
1 pound medium macaroni shells
2 tablespoons olive oil
2 cups panko breadcrumbs
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons Jake's Creole Seasoning or store-bought creole spice blend
2 tablespoons dried dill
1 large egg, beaten
2 cups shredded smoked Cheddar
2 cups shredded Monterey jack
2 cups shredded pepper jack

Steps:

  • In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.
  • Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool.
  • In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill.
  • Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta.
  • Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs.

CREOLE MACARONI AND CHEESE RECIPE - (4.5/5)



Creole Macaroni and Cheese Recipe - (4.5/5) image

Provided by Tufgrlz

Number Of Ingredients 13

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1 onion, chopped2 stalks celery, chopped
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
1 1/2 cups milk
1 cup grated Gruyere cheese
1 1/2 cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

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



Creole Macaroni and Cheese image

Use the best aged cheeses you can find. Any andouille sausage will work, but do not substitute. Just leave it out if you can't find any.

Provided by F. Craig Littlejohn

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 8

Number Of Ingredients 15

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter
¾ cup bread crumbs
½ cup grated Parmesan cheese
1 onion, chopped
2 stalks celery, chopped
1 tablespoon all-purpose flour
½ teaspoon paprika
½ teaspoon prepared mustard
1 ½ cups milk
1 cup grated Gruyere cheese
1 ½ cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

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.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 34 g, Cholesterol 76.7 mg, Fat 28.6 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 656.2 mg, Sugar 4.5 g

CREOLE BROILED CATFISH



Creole Broiled Catfish image

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

Steps:

  • Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  • Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  • Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  • Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

CREOLE MACARONI 8 WW PTS.



Creole Macaroni 8 Ww Pts. image

Make and share this Creole Macaroni 8 Ww Pts. recipe from Food.com.

Provided by Bri22

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 cup chopped onion
1 cup sliced mushrooms
1 cup cooked medium elbow macaroni
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (10 3/4 ounce) can reduced fat reduced sodium condensed tomato soup, undiluted
cooking spray
3/4 cup shredded reduced-fat sharp cheddar cheese, divided

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).

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