Macaroni And Cheese




  • 1 (12-ounce) package elbow macaroni, cooked and drained
  • 4 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 2 cups milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp Cajun Chef Cayenne Pepper
  • 2 cups grated American cheese


Preheat the oven to 375º F. Melt the butter in a large heavy skillet over medium heat. Add the flour and blend. Gradually add the milk, stirring constantly, and cook until the mixture thickens. Cook for three to four minutes longer, stirring occasionally. Add the salt, black pepper and cayenne. If the mixture becomes too thick, add a little more milk. It should have the consistency of a thick cream sauce. Spread half of the macaroni on the bottom of a lightly greased baking dish. Pour half of the milk mixture over the macaroni. Sprinkle with one cup of the cheese. Repeat the process. Bake, uncovered, for 25 to 30 minutes, or until the cheese is lightly browned. Serves 6 to 8.

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