Nif S Cajun Macaroni And Cheese Recipes

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CAJUN MAC AND CHEESE



Cajun Mac and Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
6 ounces andouille sausage, diced
2 bunches scallions, thinly sliced
Kosher salt
12 ounces wagon-wheel pasta
1 bell pepper (red or green), chopped
1 tablespoon Cajun spice blend
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, cut into small cubes

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes. Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.

CAJUN CHICKEN MACARONI AND CHEESE



Cajun Chicken Macaroni and Cheese image

Cajun Chicken Macaroni and Cheese is a macaroni and cheese with a kick!

Provided by Amanda Rettke--iambaker.com

Categories     dinner

Number Of Ingredients 14

4 chicken breasts, (seasoned and sliced)
2 tablespoons olive oil
2 tablespoons Cajun seasoning
16 ounces elbow macaroni, (cooked al dente and drained)
½ cup unsalted butter
½ cup all-purpose flour
3 cups whole milk, (warmed)
2 teaspoons salt
1 tablespoon Cajun seasoning
1 cup sharp cheddar cheese, (freshly grated)
½ cup mozzarella cheese, (freshly grated)
1 medium tomato, (diced)
Salt and pepper, (to taste)
Parsley, (chopped (for garnish))

Steps:

  • Season both sides of the chicken with Cajun seasoning.
  • Heat oil in a non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes, flip and repeat. Remove from heat.
  • Slice chicken and cover to keep warm and set aside.
  • In a sauce pan over medium heat, melt the butter.
  • Add the flour and whisk constantly for 1-2 minute (or until the mixture turns light brown).
  • Remove from heat and gradually pour in the warm milk, whisking constantly.
  • Return the pan to the heat, whisk another 3-5 minutes or until thickened.
  • Add the Cajun seasoning and stir to combine.
  • Add the cheeses, stirring to melt.
  • Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
  • Add diced tomatoes and stir to combine.
  • Top with the sliced chicken breast
  • Season with salt and pepper, and top with chopped parsley.

Nutrition Facts : Calories 377 kcal, ServingSize 1 serving

CAJUN MACARONI & CHEESE



Cajun Macaroni & Cheese image

Upgrade from classic to Cajun with this ultra-flavorful Cajun Macaroni and Cheese recipe. If you're wondering where this Cajun Macaroni and Cheese gets its kick, check out the recipe today for answers!

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

3 cups cavatappi, uncooked
2 Tbsp. butter
1 cup chopped smoked sausage (about 4 oz.)
3 Tbsp. flour
2 cups milk
1 pkg. (8 oz.) KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles, divided
1-1/2 tsp. Cajun seasoning
1/4 cup panko bread crumbs
1 green onion, sliced

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt butter in large saucepan on medium heat. Add sausage; cook 3 to 4 min. or until lightly browned, stirring occasionally. Use slotted spoon to transfer sausage to plate; set aside. Add flour to saucepan; whisk until blended. Gradually stir in milk. Bring to boil, whisking constantly. Cook 1 to 2 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups cheese and Cajun seasoning; stir until cheese is completely melted and sauce is well blended.
  • Drain pasta. Add to cheese sauce along with the sausage; mix lightly.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese and bread crumbs.
  • Bake 20 min. or until macaroni and cheese is heated through and bread crumbs are golden brown.
  • Sprinkle with onions before serving.

Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 19 g

CAJUN MACARONI



Cajun Macaroni image

"When I follow my favorite meat loaf recipe, I end up with an extra half pound of ground beef," relates June Ellis. "So I came up with this easy dish to use it up." The Erie, Illinois cook brings this fast family-pleaser to the dinner table at a savvy 76 cents a plate.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 teaspoons Cajun seasoning
1 package (7-1/4 ounces) macaroni and cheese dinner mix
2 tablespoons milk
1 tablespoon butter

Steps:

  • In a large saucepan, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink; drain. Add tomatoes and Cajun seasoning. Cook, uncovered, for 15-20 minutes, stirring occasionally., Meanwhile, prepare macaroni and cheese according to package directions, using 2 tablespoons milk and 1 tablespoon butter. Stir in beef mixture; cook for 2-3 minutes or until heated through.

Nutrition Facts :

NIF'S CAJUN MACARONI AND CHEESE



Nif's Cajun Macaroni and Cheese image

Yummy Mac and Cheese with a bit of a kick! A delicious and creamy side dish to compliment other spicy Cajun dishes. Enjoy!

Provided by Nif_H

Categories     High In...

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon chicken bouillon (do not need to use but boy it adds flavour!)
1 lb macaroni (or other shaped pasta)
1/4 cup butter
1/4 cup all-purpose flour
2 cups 1% low-fat milk (can use 3 cups of whole milk instead of milk and cream but I prefer this combination)
1 cup half-and-half (can use 3 cups of whole milk instead of milk and cream but I prefer this combination)
2 cups monterey jack cheese, shredded (can use Pepper Jack but I'm not a fan of the flavour)
2 cups cheddar cheese, shredded
2 teaspoons cajun seasoning
1 tablespoon dried parsley
salt & fresh ground pepper, to taste
1/4 cup butter, melted
1 cup panko breadcrumbs
1 cup monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 teaspoon cajun seasoning
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 375°F Spray or butter a 9 x 13" baking dish.
  • To make macaroni: Add bouillon to large pot of water and bring to boil. Once water is boiling, add macaroni and cook until al dente (not quite fully cooked), usually about 4-5 minutes. Drain macaroni in colander.
  • To make sauce: While the water is heating and pasta is cooking, melt butter In a large saucepan, over medium heat. Once melted, whisk in flour and cook for about 1 minute, until the flour starts to brown a bit. While whisking constantly, add milk and then cream in a steady stream. Allow the sauce to come to a simmer but keep whisking so it doesn't burn!
  • Once the sauce comes to a simmer, stir in the 2 cups Jack cheese and 2 cups cheddar (don't use the cheese for the topping!), adding about a cup at a time. Stir constantly making sure each addition of cheese is melted before adding the next. Add 2 tsps Cajun seasoning, dried parsley, salt and pepper to taste and remove from heat.
  • Add the cooked, drained pasta to cheese sauce. Stir until macaroni is fully coated. Pour the cheesy mixture into the prepared casserole dish.
  • Prepare the Topping: In a small bowl, mix the melted butter with the Panko bread crumbs, 1/2 tsp Cajun seasoning and black pepper, mixing with a fork until bread crumbs are evenly coated.
  • Sprinkle the macaroni and cheese with the remaining 2 cups shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.
  • Bake until browned and bubbly, about 25 to 30 minutes. Allow to sit for a few minutes before serving. Hot stuff!

CAJUN MACARONI AND CHEESE



Cajun Macaroni and Cheese image

This sounds so good for my tender mouth. Found it in The Seattle Times (LOL) who attribute it to being from From "Macaroni & Cheese" by Marlena Spieler. My tender tooffs thank you Marlena. If this keeps up I'll have to be buying your book.

Provided by Busters friend

Categories     Pasta Shells

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 21

12 ounces macaroni, small-elbow (small shells fine too, about 3 cups)
1 small onion, finely chopped
2 tablespoons olive oil
1 garlic clove, chopped
2 tablespoons all-purpose flour
1 bay leaf
1 1/2 cups milk, hot, but not boiling
1/2 green bell pepper, diced
1/2 teaspoon yellow mustard seeds
1/2 teaspoon fresh thyme leave (1/4 teaspoon dried thyme, crushed, fine too)
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon prepared mustard (yellow & Creole fine, I love Zatarain's )
1/2 teaspoon dry mustard
12 ounces sharp cheddar cheese, shredded
15 -20 green olives, pimiento-stuffed, sliced
hot sauce, to taste
salt, to taste
black pepper, freshly ground, to taste
3 tablespoons cracker crumbs (breadcrumbs fine too)
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 375 degrees. Cook pasta in a large pot of rapidly boiling water until almost al dente. Reserve cup cooking water, then drain.
  • In a large, heavy-bottom saucepan lightly saute onion over medium heat in olive oil until it softens, 5 to 7 minutes. Stir in garlic, cook for a minute, and sprinkle in flour. Cook 1 minute. Remove from heat and add bay leaf and milk all at once. Return to heat and cook, stirring with a wooden spoon, 5 minutes or until sauce thickens. If any flour lumps remain, whisk with a wire whisk for a few moments. Remove from heat, discard bay leaf and set aside.
  • Combine pasta with sauce and mix in diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard and dry mustard. Reserve about 1/2-cup grated cheese and add remaining to pasta. Stir in olives and hot sauce. Taste and add salt and pepper to taste. Pour into a 2 1/2-quart casserole. Sprinkle top with reserved cheese and breadcrumbs. Dot with butter.
  • Bake 30 minutes or until topping is golden, the cheese melted and the crumbs crispy.

Nutrition Facts : Calories 871.4, Fat 44.6, SaturatedFat 23.3, Cholesterol 109.9, Sodium 765.1, Carbohydrate 80.3, Fiber 4.4, Sugar 4.1, Protein 37.1

NIF'S CREAMY MACARONI AND CHEESE (BAKE OR NO BAKE)



Nif's Creamy Macaroni and Cheese (Bake or No Bake) image

This simple comfort food dish is great on a cold night. If you don't want to bake this, just read the note at the bottom of the instructions. Also, if you are not baking it, take 20 minutes off of the cooking time. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs shaped pasta
water, to boil pasta in
1 teaspoon chicken bouillon
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper, freshly ground
2 1/2 cups skim milk
2 cups old cheddar cheese, low fat, grated
1/4 cup seasoned breadcrumbs (optional)

Steps:

  • Preheat oven to 375°F.
  • Bring water to a boil and add chicken bouillon. Cook pasta in water for 1-2 minutes LESS than the package instructs. You want it to be more al dente than what you would typically cook it to.
  • Meanwhile, add butter, flour, garlic powder, seasoned salt and pepper to a saucepan. Stir together until butter is fully melted. Whisk in milk and stirring constantly, bring to a boil. Remove from heat and stir in cheese until melted. Set aside.
  • Strain pasta when done. Return to pot and stir in cheese sauce.
  • Spray 4 litre (4 quart) casserole dish and pour in pasta and cheese sauce.
  • Sprinkle breadcrumbs over top and bake for 20 minutes.
  • *** If you don't want to bake this, cook pasta to desired doneness, mix with sauce and serve.

Nutrition Facts : Calories 730.2, Fat 24.3, SaturatedFat 14.6, Cholesterol 68.6, Sodium 411.7, Carbohydrate 95.6, Fiber 3.8, Sugar 3.3, Protein 30.6

CAJUN MACARONI AND CHEESE



Cajun Macaroni and Cheese image

A co-worker made this today and it knocked me off my low carb diet. It has a certain zip to it not found in most macaroni and cheese recipes. Must be the Zatarain's. Anyway, I thought it was the best macaroni and cheese recipe I have ever had.

Provided by surus

Categories     Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) box elbow macaroni
4 cups shredded sharp cheddar cheese
16 ounces Velveeta cheese, cubed
1 (10 1/2 ounce) can cheddar cheese soup
4 eggs
1/2 cup butter, melted
2 (12 ounce) cans evaporated milk
zatarian's cajun seasoning
black pepper

Steps:

  • Cook noodles according to pkg directions w/ a capful of oil.
  • Drain and rinse noodles.
  • Season noodles with Zatarains and pepper to taste.
  • In bowl, mix eggs, milk, soup, melted butter, Zatarians and pepper.
  • Add cheeses to noodles.
  • Add egg mixture to noodles.
  • Bake in a 9x13 pan for 45-60 min, until top is browned.

CAJUN MACARONI AND CHEESE WITH SHRIMP



Cajun Macaroni and Cheese With Shrimp image

I had this at my monthly Bunco group. One of the lady's husbands made it and gave us the recipe. It is to die for. I add in diced green pepper, saute it with the shrimp and more seasoning than called for when I make it.

Provided by RepoGuysWife

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb cavatappi pasta, cooked
8 tablespoons butter, divided
1 lb medium shrimp, cut in thirds
1 teaspoon cajun seasoning, divided
1 tablespoon grated onion
3 tablespoons flour
3 cups milk
1/2 lb swiss cheese (grated)
1/2 lb cheddar cheese (grated)
1 lb monterey jack pepper cheese (grated and divided)
salt and pepper
1/4 cup breadcrumbs
1 teaspoon parsley

Steps:

  • Preheat oven to 350°F.
  • Melt butter in medium sauce pan.
  • Add shrimp, sprinkle with 1/2 tsp cajun seasoning.
  • Cook 3-4 minutes, remove.
  • In same pan melt 2T butter, add onion and sauté 1 minute.
  • Whisk in flour, cook 1 minute.
  • Whisk in milk and heat approximately 4 minutes.
  • Add Swiss, cheddar and 3/4 lb. pepper Jack cheese, stir until smooth.
  • Add 1/2 teaspoons cajun seasoning, salt, and pepper.
  • Stir in cooked shrimp and pasta.
  • Pour into buttered cassserole dish.
  • Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
  • Bake 45 minutes or until browned and bubbling.

Nutrition Facts : Calories 871, Fat 51, SaturatedFat 31.5, Cholesterol 221.5, Sodium 1031.6, Carbohydrate 54.4, Fiber 2.1, Sugar 2.6, Protein 47.7

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