Cajun Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A co-worker made this today and it knocked me off my low carb diet. It has a certain zip to it not found in most macaroni and cheese recipes. Must be the Zatarain's. Anyway, I thought it was the best macaroni and cheese recipe I have ever had. Ingredients:
1 (1 lb) box elbow macaroni |
4 cups shredded sharp cheddar cheese |
16 ounces velveeta cheese, cubed |
1 (10 1/2 ounce) can cheddar cheese soup |
4 eggs |
1/2 cup butter, melted |
2 (12 ounce) cans evaporated milk |
zatarian's cajun seasoning |
black pepper |
Directions:
1. Cook noodles according to pkg directions w/ a capful of oil.
2. Drain and rinse noodles.
3. Season noodles with Zatarains and pepper to taste.
4. In bowl, mix eggs, milk, soup, melted butter, Zatarians and pepper.
5. Add cheeses to noodles.
6. Add egg mixture to noodles.
7. Bake in a 9x13 pan for 45-60 min, until top is browned.
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