Not Yo’ Mama’s Macaroni & Cheese

 

I started playing around with this recipe using one of my grandmother’s recipes for cream sauce…I wouldn’t be much of a cajun if I didn’t add my own spin to it. It’s taken a couple of tries but the end result has been fabulous!

Before

After

Ingredients:

2 boneless, skinless chicken breasts

2 medium onions, chopped

1 bag of frozen broccoli, cauliflower, & carrots (fresh vegetables would also be ok)

1 stick of salt-free butter

1/2 cup of all-purpose flour

6 cups of cooked pasta (I always use the colored spirals for extra color)

1 can evaporated milk

1 can of Cream of Mushroom soup

1/4 box of Velveeta (I love the white cheese with jalapeños for this!), cubed

4 cups of chicken stock – Start with 2 cups and add more as needed

Wheat Germ

Shredded Cheese

Cajun Seasoning (I make my own but you can use your favorite brand)

Red pepper flakes, to taste

Directions:

1. Chop the onions and chicken breasts and cook in a large saucepan with a little bit of oil. I always use the same pan I’ll use for the pasta and sauce – Less mess! :) Season this mixture as much as you like. My husband threw in some Worcestershire sauce while my back was turned. Remove the onion and chicken mixture to a small bowl. In another bowl whisk together the evaporated milk and cream of mushroom soup so that there are no lumps. Add the chicken and onions and set aside.

2. Add water (or chicken stock!) to the large saucepan and bring to a boil for the pasta. Cook the pasta for 10 minutes. You want it to be a little al dente and keep in mind that the whole thing will be going into the oven later. Once the pasta is done and drained, make sure to rinse with cold water to stop the cooking.

3. Return the saucepan to a medium to medium-high heat and add the stick of butter. Once the butter is melted add the flour slowly, stirring constantly so that there are no lumps. Once the flour has been blended continue to cook your roux until it’s the color you want it to be. I’ve made it looking like dark peanut butter and tonight it was barely yellow. Just be sure to keep stirring so that the roux doesn’t burn.

4. Once you get your roux to the color you want, lower the heat to low, and add 2 cups of the chicken stock in 1/2 cup increments. Make sure to stir any lumps out before adding more liquid. Once you have added 2 cups of chicken stock, add the chicken/onion/milk mixture and frozen vegetables. Let this mixture come to a simmer. Add the cubed cheese and allow to melt. Remove from heat and add the cooked pasta.

5. Spray a large baking dish (I used a glass 11x13 inch casserole) with non-stick spray. Add the mixture to the casserole. Sprinkle the top with wheat germ, shredded cheese, and paprika.

6. Bake in a 350 degree oven for 25 minutes. Allow to cool for 5 minutes before serving.

Note:

This can be made with any kind of meat and your own favorite vegetables.

Enjoy!