Spicy Cajun Macaroni And Cheese

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: colby cheese

Part-skim mozzarella is lower in fat but still melty.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Heat 2 tablespoons of oil in a pan.

Add 500 g of cubed chicken breast and sauté until the color changes.

Add 3 tablespoons of Cajun seasoning and cook for about a minute.

Remove the chicken from the pan but leave the spices in the pan; do not clean the pan.

Add 1 diced onion and sauté for around 2 minutes until softened.

Add 1 teaspoon of paprika and 1 teaspoon of garlic powder.

Add 1 diced green pepper and 1 diced red pepper and sauté until slightly softened.

Add 1/4 cup of flour and cook for about a minute until it starts to smell slightly nutty, being careful not to burn the flour.

Slowly add 2 cups of whole milk, mixing to avoid lumps.

Add 1 cup of heavy cream and 1 cup of chicken stock, cooking on low heat until thickened.

Adjust seasoning with salt, pepper, and paprika.

Add 1 teaspoon of Dijon mustard and turn off the stove.

Slowly add 2 cups of grated cheese (mixture of cheddar and mozzarella) until smooth.

Add the chicken back to the pan along with 300 g of boiled pasta (al dente).

Pour half the mixture into a 9x13 inch Pyrex dish and top with 1 cup of shredded cheese (mixture of cheddar and mozzarella).

Repeat the layers, ending with cheese on top.

Bake at 180°C for around 30 minutes until bubbly with a golden crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens