Cajun Macaroni and Cheese Recipe

Name: Cajun Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces macaroni, small-elbow (small shells fine too, about 3 cups); 1 small onion, finely chopped; 2 tablespoons olive oil; 1 garlic clove, chopped; 2 tablespoons all-purpose flour; 1 bay leaf; 1 ½ cups milk, hot, but not boiling; 12 green bell pepper, diced; ½ teaspoon yellow mustard seeds; ½ teaspoon fresh thyme leave (1/4 teaspoon dried thyme, crushed, fine too); 1 teaspoon paprika; 1 teaspoon chili powder; 1 teaspoon prepared mustard (yellow & Creole fine, I love Zatarain's ); ½ teaspoon dry mustard; 12 ounces sharp cheddar cheese, shredded; 15 -20 green olives, pimiento-stuffed, sliced; hot sauce, to taste; salt, to taste; black pepper, freshly ground, to taste; 3 tablespoons cracker crumbs (breadcrumbs fine too); 1 tablespoon unsalted butter

Servings: persons

12 ounces macaroni, small-elbow (small shells fine too, about 3 cups)
1 small onion, finely chopped
2 tablespoons olive oil
1 garlic clove, chopped
2 tablespoons all-purpose flour
1 bay leaf
1 ½ cups milk, hot, but not boiling
12 green bell pepper, diced
½ teaspoon yellow mustard seeds
½ teaspoon fresh thyme leave (1/4 teaspoon dried thyme, crushed, fine too)
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon prepared mustard (yellow & Creole fine, I love Zatarain's )
½ teaspoon dry mustard
12 ounces sharp cheddar cheese, shredded
15 -20 green olives, pimiento-stuffed, sliced
hot sauce, to taste
salt, to taste
black pepper, freshly ground, to taste
3 tablespoons cracker crumbs (breadcrumbs fine too)
1 tablespoon unsalted butter

1
Preheat oven to 375 degrees.
2
Cook pasta in a large pot of rapidly boiling water until almost al dente.
3
Reserve cup cooking water, then drain.
4
In a large, heavy-bottom saucepan lightly saute onion over medium heat in olive oil until it softens, 5 to 7 minutes.
5
Stir in garlic, cook for a minute, and sprinkle in flour.
6
Cook 1 minute.
7
Remove from heat and add bay leaf and milk all at once.
8
Return to heat and cook, stirring with a wooden spoon, 5 minutes or until sauce thickens.
9
If any flour lumps remain, whisk with a wire whisk for a few moments.
10
Remove from heat, discard bay leaf and set aside.
11
Combine pasta with sauce and mix in diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard and dry mustard.
12
Reserve about 1/2-cup grated cheese and add remaining to pasta.
13
Stir in olives and hot sauce.
14
Taste and add salt and pepper to taste.
15
Pour into a 2 1/2-quart casserole.
16
Sprinkle top with reserved cheese and breadcrumbs.
17
Dot with butter.
18
Bake 30 minutes or until topping is golden, the cheese melted and the crumbs crispy.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 12 ounces macaroni, small-elbow (small shells fine too, about 3 cups), 1 small onion, finely chopped, 2 tablespoons olive oil, 1 garlic clove, chopped, and more.

Yes, Cajun Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cajun Macaroni and Cheese

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