Nifs Cajun Macaroni And Cheese Recipes

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 & 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 SHRIMP MAC AND CHEESE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and garlic; saute until fragrant, about 1 minute. Hit Cancel button and allow the cooker to cool.
• Pour in pasta and stir to coat with shallot-butter sauce. Add milk and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Use the quick-release method to release remaining pressure. Unlock and remove the lid.
• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch casserole dish with cooking spray.
• Add evaporated milk, cooked shrimp, cheeses, seafood seasoning, and Creole seasoning to the pasta mixture; mix to thoroughly combine. Transfer to the prepared casserole dish.
• Mix panko, seafood seasoning, and Creole seasoning together for the crumb topping. Mix in melted butter. Spread over casserole dish.
• Bake in the preheated oven until bubbling, about 5 minutes. Switch on the broiler and broil until top of casserole is golden brown, 2 to 4 minutes.

NIF'S CAJUN MACARONI AND CHEESE

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 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.

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

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.

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.