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Cajun Mac and Cheese
Cajun Alternative to the Blue Box |
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6 cups milk
3 cups shredded mozarella cheese
8 cups shredded cheddar cheese
6 oz. grated romano cheese
32 oz. uncooked macaroni
1 pound butter
4 eggs
1 pound small cooked shrimp
1 pound cooked crawfish meat
8 oz. andouille sausage
8 oz. lump crabmeat
8 oz. Louisiana Hot Sauce
1 Tbls. salt
1 tsp. black pepper
1 Tbls. cayenne pepper
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Cook macaroni and drain, dump immediately into large mixing bowl.
Add milk, all but 1/2 cup of the cheddar cheese, all of the mozarella cheese and butter on top of maccaroni and mix throughly.
Add salt, black pepper, and half of cayenne pepper.
Beat the eggs by hand until frothy, add to the macaroni mixture. Add hot sauce, blend well.
Dump whole small cooked (shelled and de-veined) shrimp, chopped crawfish meat, crabmeat and sausage. Mix well and let stand (tighlty covered)for 5 minutes.
Place in large cassarole dish, cover top with grated romano cheese and the rest of the cheddar, sprinkle enough cayenne pepper on top to give the dish a nice rosy hue.
Bake in 350 degree F. oven for 45 minutes, or until top is deliciously browned, bubbly, and calling out to be eaten.
Serve with fresh salad and hard rolls.
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Preparation Time: 1 hour |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Martin Lebroux
Louisiana
United States |
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| This recipe has been viewed 7817 times. |
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