Cajun Mac & Cheese: Difference between revisions
From McGough's Recipes
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=== '''INGREDIENTS''' === | === '''INGREDIENTS''' === |
Latest revision as of 22:59, 26 October 2023
INGREDIENTS
- 1 lb. cavatappi or other short-cut pasta
- 1 tbsp. extra-virgin olive oil
- 2 bell peppers, diced
- 1/2 white onion, diced
- kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 lb. andouille sausage, sliced
- 1/2 lb. peeled and deveined medium shrimp, tails removed
- 1/4 c. Sliced green onions
- 1 tbsp. Cajun seasoning
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 2 c. milk
- 1 1/4 c. shredded Cheddar
- 1 1/4 c. Shredded Monterey Jack
- 1/4 c. panko bread crumbs
- 2 tbsp. melted butter
DIRECTIONS
- In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
- Meanwhile, in a large oven-safe skillet over medium heat, heat oil.
- Add bell peppers and onion and season with salt and pepper.
- Cook until soft, 5 minutes, then stir in garlic.
- Add andouille sausage, shrimp, 2 tablespoons green onions, 1 tsp.
- Cajun seasoning and cook until shrimp is pink, about 2 minutes per side. Transfer mixture to a plate.
- Make cheese sauce: Melt butter in skillet.
- Add flour and whisk until golden, then add milk and simmer until thickened, 2 minutes.
- Add remaining Cajun seasoning and 1 cup each cheddar and Monterey jack and stir until melted and combined.
- Add cooked pasta and shrimp mixture and toss until combined.
- Sprinkle with remaining cheddar and Monterey jack.
- In a small bowl, mix together bread crumbs, melted butter, remaining green onions, and a pinch of salt.
- Scatter bread crumbs on top of mac ’n cheese and bake until cheese is melted and bread crumbs golden, 15 minutes.