Cajun Macaroni Food

CAJUN MACARONI & CHEESE

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.

CAJUN MACARONI AND CHEESE WITH SHRIMP

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.

CAJUN MACARONI

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.

CAJUN MACARONI SALAD

Steps:

• Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 tablespoons milk. Let cool.
• Whisk the mayonnaise, sour cream, mustard, pickle brine, sugar, hot sauce, remaining 1 tablespoon milk and 1/2 teaspoon salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt.

CAJUN MAC AND CHEESE

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 MACARONI SALAD

Steps:

• Bring a pot of water to boil and season generously with salt. Cook macaroni according to package instructions. Drain, rinse with cold water, repeat and transfer to large bowl. Toss with olive oil and set aside.
• Meanwhile, combine remaining ingredients in another bowl. Use a whisk to combine all remaining ingredients except celery, onion and egg. Add 2 teaspoons salt and 2 tablespoons of water to start, up to ¼ cup water. When combined, stir in celery, onion and egg. The sauce should be on the thinner side, not too thick.
• Taste sauce for seasoning and adjust salt, pepper and hot sauce to taste. Add to cooked elbows and toss to combine. Serve immediately with fresh parsley and/or hard boiled egg slices, or refrigerate until serving, adding a little water to loosen up and make shiny again if needed.

CAJUN CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 400 F.
• Cook the pasta al dente according to package instructions.
• Marinate the chicken and pan sear them in an oven safe skillet until golden brown on the outside. The set aside. Wipe the skillet with paper towel to remove excess liquids.
• In the same skillet, melt 2 tbsps. of butter over medium heat then stir in the Panko crumbs and Cajun seasoning. Toss around until it's "lightly" golden and then remove from heat. Set aside.
• In the same skillet, melt 3 tbsps. of butter and add in the flour. Mix well together well to make a smooth paste texture.
• Add the milk, chicken broth, black pepper, Cajun seasoning, onion powder, garlic powder and salt. Mix and simmer on medium heat until the sauce thickens up a little.
• Add the cream cheese and let the cheese melt up. Then add in the cheddar cheese and continue to stir until the cheddar cheese melts and the sauce becomes smooth and creamy.
• Stir in the cooked pasta and chicken and mix well to coat with the cheese sauce.
• Remove the skillet from heat. Top with 1/4 cup of cheddar cheese and cover with the panko crumb mix.
• Place the skillet in the oven and bake for 15-20 minutes until the crumbs become golden brown.
• Remove and serve immediately. Garnish with some fresh pepper flakes and chopped parsley.

CAJUN CHICKEN MACARONI AND CHEESE

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.

SHRIMP MACARONI SALAD

Steps:

• Cook pasta one minute less than package directions in well salted water. Rinse, drain and place in large bowl.
• Add all other ingredients to bowl and stir.
• Taste, and adjust seasonings if desired.
• Chill at least 30 minutes until ready to serve.

CAJUN MACARONI SALAD

Steps:

• Cook macaroni according to package directions and rinse with cold water, drain well. While pasta is cooking, mix dressing. Toss together and serve. Even better the next day!

CAJUN SHRIMP AND SAUSAGE MAC AND CHEESE

Steps:

• Start cooking the pasta as directed on the package.
• Meanwhile, heat the oil in a large saucepan over medium heat, add the shrimp, seasoned with the cajun seasoning, and cook until cooked, about 2 minutes per side, before setting aside.
• Add the sausage to the pan and cook, before setting aside.
• Add the butter to the pan, let it melt and start to bubble, add the onion, peppers, and celery and cook until tender, about 7-10 minutes.
• Add the garlic and cajun seasoning and cook until fragrant, about a minute.
• Sprinkle in the flour and cook, mixing, until until it turns a light golden brown, about 2 minutes.
• Add the milk, mix, bring just to a simmer and cook until the sauce thickens, about 2-3 minutes.
• Mix in the cheddar cheese, monterey jack cheese and cream cheese and cook, mixing, until the cheese melts into the sauce.
• Mix in the cooked and drained pasta, shrimp and sausage and optionally pour into a large oven safe pan.
• Melt the butter in a pan, mix in the breadcrumbs and set aside.
• Sprinkle the cheese onto the mac and cheese followed by the breadcrumbs before baking in a preheated 350F/180C oven until the breadcrumbs are lightly golden brown, about 15 minute.