Cajun Chicken Mac And Cheese Recipes

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.

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

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.

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.

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!