Wednesday, May 1, 2013 Cajun Mac'n'Cheese

Today I'm on my way to New Orleans!! Beignets, Crawfish and Creole everything are in my near future, only a short plane right away. So, this is the perfect day to show off Cajun Mac'n'Cheese. Last week, I needed a quick meal for dinner. I like to get a rotisserie chicken to make tacos, jambalaya, chicken salad sandwich, salad salads, Mrs. M's chicken pot pie, etc.... so here's the delicious & easy Cajun Mac'n'Cheese recipe adapted from Eat Live Run.
8 oz Rotini Pasta
1 Red Bell Pepper, Small Diced
1 tsp Garlic, Minced
1 Cup Rotisserie Chicken, Shredded
1.5 Tbsp Butter
1.5 Tbsp Flour
1-3/4 Cups Milk
8 oz Cheddar Cheese, Grated
2 1/2 tsp Tony Chachere’s Cajun Seasoning
Cook the pasta in boiling salted water according to package directions. Drain and set aside.

Toss the cooked chicken with 1 tsp cajun seasoning. Set aside.
Melt the butter in a large sauce pot over medium high heat. Add the green bell pepper and garlic and saute briefly—about two minutes. Add the flour and stir constantly until it starts to turn a dark golden color. This will take about three minutes or so.
When the roux starts to turn brown, add the milk and keep stirring. Cook, while stirring, for about five minutes or until the sauce starts to get thick. Add the cheese and mix to melt.

Add the remaining teaspoon and a half of cajun seasoning, as well as the dry mustard, to the cheese sauce and mix well. Then, add the chicken and cooked noodles. Toss to coat and serve.

Happy Cooking!

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