Nifs Cajun Macaroni And Cheese Recipes

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:

• 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:

• 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.

Steps:

• In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
• Preheat the oven to 350 degrees F.
• Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
• Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
• In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
• Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
• Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.

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.