Cooking with Paula Deen

Mac and Cheese - Family Favorites

Creole Macaroni and Cheese

Makes 10 to 12 servings

The trio of onion, celery, and bell peppers in this dish enhances the sweet flavor of the fresh crab.

5 tablespoons butter
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1⁄3 cup chopped green bell pepper
1⁄3 cup chopped red bell pepper
5 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded Monterey Jack cheese with peppers
2 cups shredded Swiss cheese
21⁄2 teaspoons Creole seasoning
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 (16-ounce) package medium or large pasta shells, cooked according to package directions
1 (8-ounce) container lump crabmeat, picked free of shells
2 cups shredded sharp Cheddar cheese

1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.

2. In a large heavy saucepan, melt butter over medium heat. Add onion, celery, and bell peppers; cook, stirring occasionally, until tender, 5 to 7 minutes. Sprinkle with flour. Cook, stirring constantly, for 3 minutes. Gradually whisk in milk. Cook, stirring constantly, until mixture is thickened and bubbly, about 15 minutes.

3. Remove from heat, and stir in Monterey Jack, Swiss, Creole seasoning, salt, and black pepper until melted. Gently stir in pasta and crab. Spoon half of mixture into prepared pan, and top with half of Cheddar. Repeat layers.

4. Bake until top is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.

Kitchen Tip

Shrimp or crawfish can be used instead of crab.

Mushroom Spinach Mac and Cheese

Makes 10 to 12 servings

To make fresh bread crumbs for

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Cooking with Paula Deen

Cooking with Paula Deen1 min gelesenLeadership
Cooking with Paula Deen
EDITOR-IN-CHIEF Paula Deen EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Katherine Cloninger Ellis CREATIVE DIRECTOR/PH
Cooking with Paula Deen1 min gelesenLeadership
Cooking with Paula Deen
EDITOR-IN-CHIEF Paula Deen EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Katherine Cloninger Ellis CREATIVE DIREC
Cooking with Paula Deen8 min gelesenCookbooks, Food, & Wine
Holiday Breads
Makes 1 (9x5-inch) loaf 2 cups all-purpose flour1 cup granulated sugar¾ teaspoon salt¾ teaspoon baking soda1½ cups ripe banana (about 4 medium bananas)⅓ cup plain whole yogurt¼ cup unsalted butter, melted2 large eggs1 teaspoon vanilla extract ¼ cup c