Creole Macaroni Food

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.

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

Steps:

• cook the meet til browned season it with salt and pepper,.
• add tomato paste and water til its a thick meat sauce.
• add diced tomatoes and seasonings and salt to taste.
• Boil the past til done.
• drain and add to the meat sauce.
• mix and transfer to a baking dish top with shredded cheese and put in the over til cheese is melted through -- enjoy!

BAKED PORK CHOPS & MACARONI CREOLE

Steps:

• Wipe hops with damp paper towel, trim excess fat.
• Place on rack in broiler pan, broil on both sides until nicely browned.
• In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.
• Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
• Add cooked macaroni to tomato mixture, mix well.
• Arrange chops on top.
• Bake covered 40 minutes or until chops are tender.

MACARONI SALAD CREOLE STYLE

Steps:

• Cook macaroni according to package.
• While it is cooking, combine tomato, cheese, carrot, celery, green or red pepper, olives, and onion in a large mixing bowl.
• Stir in mayonnaise and vinegar.
• When the macaroni is done, immediately run cold water over the pasta in a colander to stop cooking and to rinse.
• Add the macaroni to tomato mixture. Toss gently to mix. Season, to taste, with salt and pepper.
• Cover and refrigerate several hours or overnight, to let the flavors blend.

SHRIMP CREOLE MACARONI

Steps:

• Prepare Dinner as directed on package, using the 1/2 cup fat-free milk and omitting the margarine; keep warm.
• Cook and stir green peppers and onions in hot oil in large saucepan on medium heat until crisp-tender. Add tomatoes, shrimp and hot pepper sauce; mix well. Cook until heated through, stirring occasionally.
• Add Dinner; mix lightly.

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.