For a Cajun take on mac and cheese, toss pasta with diced blackened chicken, andouille sausage, and a rich cheddar cheese sauce. McCormick Culinary® Blackened Seasoning adds layers of complexity and Louisiana-inspired heat throughout.
For a Cajun take on mac and cheese, toss pasta with diced blackened chicken, andouille sausage, and a rich cheddar cheese sauce. McCormick Culinary® Blackened Seasoning adds layers of complexity and Louisiana-inspired heat throughout.
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Instructions
Blackened Chicken
- Butterfly the chicken breast and season each side generously with the seasoning. In a large cast iron pan add a high smoke point oil and sear chicken breast on both side until dark color is developed. Finish chicken in a 350°F oven until internal temperature reads 165°F. Allow to cool and cut into a medium dice.
Mac and Cheese
- Heat a large pot of salted water to a boil and cook macaroni according to package instructions. Remove and hold when done.
- In a sauce pot, heat butter and add in the flour to create a roux. Whisk in the milk, cheese, 2 teaspoons of the blackened seasoning, and stir until there are no lumps. Hold the cheese sauce warm.
- In a large sauté pan, heat oil and sauté bell peppers and onion until soft. Add the sausage and remaining blackened seasoning and mix well. Hold warm.
- In a baking dish, combine the cooked elbow macaroni, diced chicken, veggies, sausage, and cheese sauce.
Service
- In a small bowl, combine the panko breadcrumbs and seasoning. Sprinkle the breadcrumbs over the mac and cheese and place in a 350°F oven for 8-10 minutes, or until the top is golden brown. Serve immediately or hold warm until ready to serve.
