Cajun Macaroni And Cheese With Shrimp Recipes

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.

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:

• Sauce -- In a medium pot on medium heat, add the butter and melt, then add the flour and mix well to make a roux. Slowly add in the milk and bring to a low boil to let the sauce thicken. Then add in the cheeses, salt, pepper and cajun seasoning to taste. Cook just until melted.
• Pancetta -- In a medium size saute pan, add 1 tablespoon of the butter and saute the pancetta. NOTE: If using bacon, skip the butter, the bacon has enough fat. Saute until golden brown.
• If you are using the bacon, reserve 1 teaspoon of the bacon drippings and omit the butter when sauteing the shrimp and vegetables.
• Vegetables and Shrimp -- Now, to that same pan add the vegetables and cook until tender, 3-4 minutes. Then add the shrimp and stir just to mix everything together. Remove immediately, the shrimp will continue cooking in the oven.
• Pasta -- Cook the pasta according to directions - al dente, drain well, return to the pot.
• Combine -- In the pot with the pasta, add the shrimp and vegetable mixture, the cheese sauce, bacon and mix well. Pour into a 13x9 casserole dish lightly sprayed with pam or a non-stick spray.
• Topping -- Melt the butter in a measuring cup in the microwave and add the cracker crumbs and parsley and mix well. Top over the casserole dish.
• Bake -- In a preheated 350 degree oven, bake the dish covered for 20 minutes, uncover and cook another 10-15 until golden brown and bubbly. Remember everything is already cooked, it doesn't take too long. Enjoy!

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:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
• Bake 30 to 35 minutes, or until top is golden.

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°. In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.

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.

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!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.