Original Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeYou can never go wrong with homemade mac and cheese, especially when Tony’s is involved. Check out this delicious recipe with a crunchy panko topping by Wheels in Austin.
Ingredients
-
1 Cup Panko
-
1 Clove Garlic, Minced
-
1 Tablespoon Melted Butter
-
1-Pound Bag of Pasta
-
1 Egg
-
1 Cup Half-and-Half
-
1 Teaspoon Dry Mustard
-
1/2 Tablespoon Tony’s Original Creole Seasoning
-
2 Cloves Garlic, Minced
-
2 Cups Sharp Cheddar Cheese, Shredded
-
2 Cups Monterey Jack, Shredded
-
6 Tablespoons Butter, Cold
- Clear
Directions
Making the Topping:
- Mix panko, garlic and melted butter and bake at 325°F for 10 minutes.
- Set aside.
Making the Mac and Cheese:
- Cook pasta according to package directions.
- While the pasta is cooking, shred cheese and stir and egg into the half-and-half.
- Once pasta is done, strain and put back into pot. Add the half-and-half mixture, stirring constantly.
- Add dry mustard, Tony’s Original Creole Seasoning and minced garlic and continue to stir.
- Add in the cheese (reserve 1/2 cup) and cold tablespoons of butter and continue to stir.
- Once well mixed, place in a baking dish, sprinkle the remaining cheese on top and bake in a preheated oven at 350°F for 10 minutes.
- Sprinkle the topping mixture on and serve.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Shrimp In A Blanket
These crispy, golden "shrimp in a blanket" juicy shrimp by @Creoleseoul are wrapped in a crunchy…
Get Recipe