Does anyone have a good recipe for cajun macaroni and cheese?

preferably one that's not too salty either =DDoes anyone have a good recipe for cajun macaroni and cheese?
1)Boil a box of small seashell pasta (holds the cheese better than the elbow)


2)Grate cheddar cheese and set aside - a large amount


3)Mix together 2 eggs and about about 3 or 4 tablespoons of milk


4) Mix together cayenne pepper, mustard powder, and white pepper


5) Layer cheese and pasta, saving some cheese to the side. Don't skimp on the cheese, use a baby loaf if need be.


6) On each layer sprinkle the pepper mix.


7) Once it is all layered, pour the egg mix on top and mix with a spoon or hand.





Layering 1st ensures that there is plenty of cheese evenly distributed. The egg mixture will help the cheese melt evenly and also hold it all together.





8) top with a thick layer of cheese and some more powder mixture


9) bake covered for at least 1/2 hr on 350. Uncover and bake another 10 minutes for a crispy top.Does anyone have a good recipe for cajun macaroni and cheese?
Here are two tasty recipes for Cajun Macaroni and Cheese. One recipe is for those who can find pre-mixed cajun seasoning near their homes. The second recipe is if you must cannot find such seasoning near your home. Both are wonderful!





Recipe #1 for Cajun Macaroni and Cheese


Ingredients





1 (1 lb) box elbow macaroni


4 cups shredded sharp cheddar cheese


16 ounces Velveeta cheese, cubed


1 (10 1/2 ounce) can cheddar cheese soup


4 eggs


1/2 cup butter, melted


2 (12 ounce) cans evaporated milk


Cajun seasoning


Black pepper





Directions


1. Cook noodles according to pkg directions w/ a capful of oil.


2. Drain and rinse noodles.


3. Season noodles with cajun seasoning and pepper to taste.


4. In bowl, mix eggs, milk, soup, melted butter, cajun seasoning and pepper.


5. Add cheeses to noodles.


6. Add egg mixture to noodles.


7. Bake in a 9x13 pan for 45-60 min, until top is browned.





Recipe #2 for Cajun Macaroni and Cheese


Use this recipe in case you cannot find cajun seasoning near your home.





Ingredients:


12 ounces small elbows or shells


1 onion, chopped


2 tablespoons olive oil


1 clove garlic, chopped


2 tablespoons flour


1 bay leaf


1 1/2 cups hot, but not boiling, milk


1/2 green bell pepper, diced


1/2 teaspoon mustard seeds


1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme, crushed between your fingers


1 teaspoon paprika


1 teaspoon chili powder


1 teaspoon prepared yellow or Creole mustard


1/2 teaspoon dry mustard


12 ounces sharp Cheddar, shredded


15 to 20 pimiento-stuffed green olives, sliced


Salt and freshly ground black pepper to taste


A few shakes of hot sauce, such as Tabasco


3 tablespoons cracker crumbs or stale breadcrumbs


1 tablespoon unsalted butter





Preheat oven to 375掳F. Cook the pasta in a large pot of rapidly boiling salted water until almost al dente, and drain.





In a large, heavy-bottom saucepan lightly saut茅 the onion over medium heat in the olive oil until it softens, 5 - 10 minutes. Stir in the garlic, cook for a few moments to mellow, and sprinkle in the flour. Cook for a minute or two until its raw flavor is gone. Remove from the heat, and add the bay leaf and the milk all at once. Return to the heat and cook, stirring with a wooden spoon, for 5 to 10 minutes, or until the sauce thickens. If any floury lumps remain, whisk the sauce with a wire whisk for a few moments. Remove from heat and set aside.





Remove the bay leaf from the sauce. Combine the macaroni with the sauce, and mix in the diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard, dry mustard, Cheddar cheese (reserving 1 cup for the topping), sliced olives, salt and pepper, and hot sauce. Pour into a large, shallow baking pan. Sprinkle the top with the reserved cheese, then with the crumbs, and dot with butter.





Directions


Preheat oven to 375掳F. Cook the pasta in a large pot of rapidly boiling salted water until almost al dente, and drain.





In a large, heavy-bottom saucepan lightly saut茅 the onion over medium heat in the olive oil until it softens, 5 - 10 minutes. Stir in the garlic, cook for a few moments to mellow, and sprinkle in the flour. Cook for a minute or two until its raw flavor is gone. Remove from the heat, and add the bay leaf and the milk all at once. Return to the heat and cook, stirring with a wooden spoon, for 5 to 10 minutes, or until the sauce thickens. If any floury lumps remain, whisk the sauce with a wire whisk for a few moments. Remove from heat and set aside.





Remove the bay leaf from the sauce. Combine the macaroni with the sauce, and mix in the diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard, dry mustard, Cheddar cheese (reserving 1 cup for the topping), sliced olives, salt and pepper, and hot sauce. Pour into a large, shallow baking pan. Sprinkle the top with the reserved cheese, then with the crumbs, and dot with butter.





Bake for 30 minutes, or until the topping is golden, the cheese melty, and the crumbs crispy. Serve right away.
Ingredients:


12 ounces small elbows or shells


1 onion, chopped


2 tablespoons olive oil


1 clove garlic, chopped


2 tablespoons flour


1 bay leaf


1 1/2 cups hot, but not boiling, milk


1/2 green bell pepper, diced


1/2 teaspoon mustard seeds


1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme, crushed between your fingers


1 teaspoon paprika


1 teaspoon chili powder


1 teaspoon prepared yellow or Creole mustard


1/2 teaspoon dry mustard


12 ounces sharp Cheddar, shredded


15 to 20 pimiento-stuffed green olives, sliced


Salt and freshly ground black pepper to taste


A few shakes of hot sauce, such as Tabasco


3 tablespoons cracker crumbs or stale breadcrumbs


1 tablespoon unsalted butter





4 Servings





Preheat oven to 375掳F. Cook the pasta in a large pot of rapidly boiling salted water until almost al dente, and drain.





In a large, heavy-bottom saucepan lightly saut茅 the onion over medium heat in the olive oil until it softens, 5 - 10 minutes. Stir in the garlic, cook for a few moments to mellow, and sprinkle in the flour. Cook for a minute or two until its raw flavor is gone. Remove from the heat, and add the bay leaf and the milk all at once. Return to the heat and cook, stirring with a wooden spoon, for 5 to 10 minutes, or until the sauce thickens. If any floury lumps remain, whisk the sauce with a wire whisk for a few moments. Remove from heat and set aside.





Remove the bay leaf from the sauce. Combine the macaroni with the sauce, and mix in the diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard, dry mustard, Cheddar cheese (reserving 1 cup for the topping), sliced olives, salt and pepper, and hot sauce. Pour into a large, shallow baking pan. Sprinkle the top with the reserved cheese, then with the crumbs, and dot with butter.





Bake for 30 minutes, or until the topping is golden, the cheese melty, and the crumbs crispy. Serve right away.


Enjoy!!
Sorry, I don't have that one, but give this a try sometime:





Cajun macaroni salad





http://www.cooks.com/rec/view/0,1843,152鈥?/a>