Recipe: Cajun Macaroni and Cheese and Homemade Cajun Spice Mix (topped with corn bread crumbs)

CAJUN MACARONI AND CHEESE



8 ounces elbow macaroni, uncooked
6 tablespoons butter, divided use
1/4 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced celery
1/4 cup flour
3 cups milk
1 tablespoon plus 1/2 teaspoon Cajun Spice Mix, divided use (recipe follows)
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 ounces andouille sausage, chopped
3/4 cup corn bread crumbs

Preheat oven to 350 degrees F.

Cook pasta according to package directions to al dente. Drain well and set aside.

Melt 2 tablespoons butter in stock pot. Add onion, bell pepper and celery; cook for 5 to 7 minutes, until tender.

Add remaining 4 tablespoons butter to the onion mixture, stirring until melted. Add flour, stirring until well blended; simmer mixture for one minute. Gradually add milk, stirring constantly until thickened, about 3 to 5 minutes. Stir in 1 tablespoon Cajun Spice Mix.

Gradually add both cheeses to sauce, stirring until melted. Stir in drained pasta and andouille sausage. Pour into greased 2 to 3-quart baking dish.

Combine corn bread crumbs and the remaining 1/2 teaspoon Cajun Spice Mix. Mix well and spread over macaroni and cheese.

Bake for 25 minutes until bread crumbs are lightly browned.

VARIATION:
Twelve ounces of cooked crayfish meat can be substituted for the andouille sausage. Panko bread crumbs may be used in place of the corn bread crumbs.

CAJUN SPICE MIX

1 tablespoon Spice Islands Garlic Powder
1 tablespoon Spice Islands Paprika
1 tablespoon salt
1 1/2 teaspoons oregano, leaf
1 1/2 teaspoons Spice Islands Onion Powder
1 1/2 teaspoons finely ground black pepper
1 1/2 teaspoons thyme, leaf
1 teaspoon ground cayenne pepper

Combine all spices for Cajun Spice Mix. Mix well. Store in a tightly covered container.

Makes 8 servings
Source: Spice Islands, ACH Food Companies, Inc.