One cajun mac and cheese has been seen on here already, and despite being incredibly similar to the one today I had to post it as well because it was good enough to not care. Besides, this one is made with chicken instead of sausage!
Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.
One year ago: Pumpkin Biscoff Cream Cheese Bread
STOVETOP CAJUN CHICKEN MAC AND CHEESE
8 oz. dry penne or macaroni pasta
1 cup shredded or chopped cooked chicken
2-1/2 tsp Cajun seasoning
1-1/2 Tbsp unsalted butter
1 green bell pepper, small diced
2 cloves garlic, minced
1-1/2 Tbsp flour
2 cups milk
8 oz. freshly grated sharp cheddar cheese
2 oz. freshly shredded monterey jack cheese
1/2 tsp dry mustard
- Cook the pasta in boiling salted water according to package directions. Drain and set aside.
- Toss the cooked chicken with 1 teaspoon 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 cheeses 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.
Source: Adapted slightly from Eat, Live, Run