More Spice Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThe ultimate comfort food … you can’t go wrong with mac and cheese! This recipe by Creole For The Soul gives this fan-favorite a spicy twist making it perfect for your holiday feast.
Ingredients
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1 1/2 Pounds Large Elbow Macaroni
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16 Cups Chicken Broth
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2 Teaspoons Butter
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1 Can (12 Ounces) Evaporated Milk
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1 Cup Half-and-Half
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Tony’s More Spice Seasoning
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1 1/2 Cups Cheddar Cheese, Shredded
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1 1/2 Cups Mozzarella Cheese, Shredded
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1/2 Cup Gouda Cheese, Shredded
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Extra Virgin Olive Oil Spray
- Clear
Directions
- Preheat oven to 375°F.
- Cook macaroni according to package instructions, using chicken broth instead of water.
- Once done, drain and set aside.
- Melt butter in the macaroni pot on medium heat.
- Add in the evaporated milk and half-and-half, and stir to combine.
- Add in cooked macaroni, stirring to coat noodles with milk mixture.
- Stir in all of the mozzarella and Gouda cheese, and add in 1 cup of the cheddar cheese.
- Season mixture with Tony’s More Spice Seasoning, and stir to mix well.
- Once cheese melts, turn off the heat.
- Spray aluminum pan or glass baking dish with olive oil.
- Pour macaroni and cheese into the dish and spread evenly.
- Bake for 20-25 minutes on a middle oven rack.
- Take out the baking dish and sprinkle the remaining cheddar cheese on top.
- Place baking dish back into the oven on the top rack and broil on high for 2-3 minutes, or until cheese is melted.
- Serve and enjoy!
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This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
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