Creamy Cajun Mac Bake (Print Version)
# Ingredients:
01 -
Cooked macaroni, 8 ounces, drained
02 -
Unsalted butter, 2 tablespoons
03 -
All-purpose or gluten-free flour, 2 tablespoons
04 -
1 cup whole milk
05 -
12 ounces canned evaporated milk
06 -
Onion powder, 1 teaspoon
07 -
Garlic powder, 1 tablespoon
08 -
Sea salt, 1/2 teaspoon
09 -
Black pepper, 1/2 teaspoon
10 -
Cajun seasoning, 1 teaspoon
11 -
Shredded mozzarella cheese, 3/4 cup
12 -
Sharp cheddar, shredded, 3/4 cup
13 -
Optional: extra cheese for topping
# Instructions:
01 -
Follow the directions on the box to cook your macaroni. Run it under cold water, then drain. Coat a 10.5 by 7.5-inch baking dish with nonstick spray. Turn oven on to 375°F (190°C).
02 -
Over medium heat, melt the butter in a large pan. Whisk in your flour and mix well until it forms a paste.
03 -
Pour in whole milk and evaporated milk. Toss in onion powder, garlic powder, Cajun seasoning, black pepper, and sea salt. Stir as it gently simmers for about two minutes, thickening slightly.
04 -
Add the mozzarella and cheddar cheeses into the sauce. Keep stirring until the cheese is fully melted and the texture is rich and smooth. Turn off the stovetop.
05 -
Gently fold the cooked macaroni into the cheese mixture. Mix it well so the noodles are evenly coated.
06 -
Scoop the cheesy macaroni into the greased baking dish. Sprinkle a generous amount of extra cheese over the top. Put it in the oven for 18 to 20 minutes, until the edges bubble and the cheese is melted perfectly.
07 -
Take the dish out of the oven and give it 5 minutes to cool down before digging in.