Original Creole Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeBring warmth and comfort to your holiday table with this skillet mac and cheese by @creoleseoul. Creamy, cheesy, and topped with a golden crust—it’s a holiday side dish everyone will be thankful for
Ingredients
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- 1 lb dried elbow pasta
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- 16oz cheddar cheese block
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- 16oz mozzarella cheese block
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- 1/2 cup salted butter
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- 1/2 cup all-purpose flour
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- 10 cups chicken stock
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- 1 1/2 cups whole milk
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- 2 1/2 cups half and half
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- Tony Chachrere’s Creole Seasoning, to taste
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- 1 tsp smoked paprika
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- 1 tsp garlic powder
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- 1 tsp onion powder
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- 1 teaspoon Italian seasoning
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- Cooking spray
- Clear
Directions
- Preheat oven to 325 degrees.
- Bring a large pot filled with the chicken stock to a boil. Once boiling, add the pasta and cook for 1 minute less than the package directions. When pasta reaches al dente, drain and set pasta aside.
- While pasta is boiling, shred all of the cheese blocks and mix the shredded cheeses into a bowl. Set aside any remaining small cubes of cheese. Divide the mixed cheeses into three piles: approximately 3 cups in the first pile and then two piles of about 1 1/2 cups each.
- Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to blend and make a roux. Cook roux for 1 minute, while stirring continuously.
- While whisking, slowly pour in the half and half, and continue to whisk until smooth. Slowly pour in the whole milk, and whisk until the mixture is smooth.
- Continue to whisk often over medium heat until mixture gets to a thickened consistency. It should replicate the consistency of coconut cream or a slightly thinned condensed soup.
- Once it’s ready, remove from heat and stir in the 3 cups of cheese 1 handful at a time, and stir into the sauce until all of the cheese is melted. Stir all seasonings into the cheese sauce, tasting and adjusting as needed.
- If your sauce pan is large enough add in the cooked pasta (otherwise, transfer sauce to a larger bowl), and stir to completely coat the pasta with the cheese sauce.
- Spray a large cast iron skillet with cooking spray and pour in half of the macaroni and cheese mixture, and spread to cover the bottom of the skillet. Top the bottom layer with the reserved cheese cubes and then evenly spread the first 1 ½ cup cheese pile over the macaroni and cheese.
- Pour the remaining macaroni and cheese mix on top and then sprinkle the other 1 ½ cups of cheese evenly to completely cover the top layer.
- Bake for 15 minutes. If cheese is melted but hasn’t formed a crust, move skillet to the top rack and set oven to broil for 2 minutes, or until the cheese is golden brown.
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