Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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
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1 Cup Panko
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1 Clove Garlic, Minced
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1 Tablespoon Melted Butter
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1-Pound Bag of Pasta
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1 Egg
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1 Cup Half-and-Half
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1 Teaspoon Dry Mustard
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1/2 Tablespoon Tony’s Original Creole Seasoning
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2 Cloves Garlic, Minced
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2 Cups Sharp Cheddar Cheese, Shredded
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2 Cups Monterey Jack, Shredded
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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.
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