12 Spicy Creole Macaroni and Cheese Delights

Feeling the chill in the air or just craving some soul-warming comfort food? Our ’12 Spicy Creole Macaroni and Cheese Delights’ are here to turn up the heat and the flavor in your kitchen. Perfect for home cooks looking to spice up their meal rotation, these recipes blend creamy, cheesy goodness with bold Creole spices. Get ready to dive into a world of delicious twists on a classic favorite!

Creole Macaroni and Cheese with Andouille Sausage

Zesty and zippy, this Creole Macaroni and Cheese with Andouille Sausage is like a Mardi Gras parade in your mouth—colorful, lively, and impossible to ignore. It’s the dish that’ll have your taste buds dancing the cha-cha with every bite.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 1 tbsp salt (for boiling water)
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 lb sharp cheddar cheese, shredded
  • 1/2 lb pepper jack cheese, shredded
• For the mix-in:
  • 1 lb Andouille sausage, sliced into 1/2-inch pieces
  • 1 large green bell pepper, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil, add 1 tbsp salt, and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet over medium heat, cook the Andouille sausage until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, sauté the green bell pepper, onion, and garlic until softened, about 5 minutes. Tip: Don’t wash the skillet yet—those browned bits add flavor!
5. In a large pot, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to create a roux, cooking for 2 minutes until golden.
6. Gradually whisk in the warmed milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes.
7. Stir in the cayenne pepper, smoked paprika, garlic powder, onion powder, thyme, and oregano. Then, gradually add the shredded cheeses, stirring until melted and smooth.
8. Combine the cooked macaroni, sausage, and sautéed vegetables with the cheese sauce. Pour into the prepared baking dish.
9. Mix the panko breadcrumbs with 2 tbsp melted butter and 1/2 tsp cayenne pepper. Sprinkle evenly over the macaroni.
10. Bake for 25 minutes, or until the topping is golden and the edges are bubbly. Tip: Let it rest for 5 minutes before serving to set the sauce.

Fluffy, creamy, and with a kick that’ll make you sit up straight, this mac and cheese is a showstopper. Serve it with a side of pickled okra for a true Southern twist that cuts through the richness like a hot knife through butter.

Spicy Creole Mac and Cheese with Jalapenos

Kick your mac and cheese game up a notch with this fiery twist that’ll have your taste buds dancing the Cajun two-step. Perfect for those who like their comfort food with a side of adventure, this Spicy Creole Mac and Cheese with Jalapenos is a bold, creamy, and utterly irresistible dish that’s sure to spice up your dinner routine.

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 1 tbsp salt
• For the sauce:
  • 2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp Creole seasoning
  • 1/2 tsp cayenne pepper
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 jalapenos, sliced

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Bring a large pot of water to a boil, add the salt, and cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In the same pot, heat the heavy cream over medium heat until it begins to simmer. Tip: Stir constantly to prevent scorching.
4. Gradually whisk in the cheddar and Monterey Jack cheeses until the sauce is smooth and creamy.
5. Stir in the Creole seasoning and cayenne pepper, then fold in the cooked macaroni until well coated.
6. Transfer the mac and cheese to the prepared baking dish.
7. In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle over the mac and cheese. Tip: For extra crunch, toast the breadcrumbs in a dry pan before mixing with butter.
8. Arrange the jalapeno slices on top for that spicy kick.
9. Bake for 20-25 minutes, or until the topping is golden and the edges are bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Every bite of this Spicy Creole Mac and Cheese with Jalapenos is a creamy, cheesy, and slightly smoky delight, with just the right amount of heat to keep things interesting. Serve it alongside a crisp green salad to balance the richness, or go all out and pair it with fried chicken for the ultimate comfort food feast.

Creole Macaroni and Cheese with Crab Meat

Unbelievably delicious and slightly rebellious, this Creole Macaroni and Cheese with Crab Meat is like Mardi Gras in your mouth—bold, colorful, and utterly irresistible. It’s the dish that’ll make your taste buds dance the cha-cha while your stomach gives a standing ovation.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp Creole seasoning
  • 1/2 tsp cayenne pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
• For the crab meat:
  • 1 lb lump crab meat
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F—because good things come to those who bake.
2. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and 1 lb elbow macaroni. Cook for 7 minutes, stirring occasionally, until al dente. Drain and set aside.
3. In the same pot, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to create a roux, cooking for 2 minutes until golden. Tip: Keep whisking to avoid lumps!
4. Gradually add 3 cups whole milk, whisking constantly. Stir in 1 tsp Creole seasoning and 1/2 tsp cayenne pepper. Bring to a simmer and cook for 5 minutes until thickened.
5. Remove from heat. Stir in 2 cups cheddar and 1 cup Monterey Jack cheese until melted and smooth. Tip: For extra creaminess, let the sauce sit for a minute off the heat before adding the cheese.
6. In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb crab meat and 1/2 tsp garlic powder. Sauté for 3 minutes, then gently fold into the cheese sauce.
7. Combine the cooked macaroni with the crab cheese sauce, then transfer to a greased baking dish.
8. Mix 1 cup panko, 2 tbsp melted butter, and 1/4 cup Parmesan. Sprinkle over the macaroni. Tip: For a crunchier top, press the breadcrumbs lightly into the surface.
9. Bake for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The result? A creamy, cheesy masterpiece with a kick of Creole spice and sweet crab meat, all under a crispy, buttery crust. Serve it straight from the dish for that ‘dig in’ family style, or plate it up fancy with a sprinkle of fresh parsley for those ‘I cooked this?’ Instagram moments.

Southern Style Creole Mac and Cheese

Y’all ready to dive into a dish that’s as bold and spirited as a Mardi Gras parade? Southern Style Creole Mac and Cheese is here to jazz up your dinner table with its creamy, cheesy goodness and a kick of Creole seasoning that’ll have your taste buds dancing.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 1 tbsp salt (for boiling water)
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk
  • 1 tsp Creole seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp Creole seasoning

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of water to a boil, add 1 tbsp salt, and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in 4 cups milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in 1 tsp Creole seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Tip: Taste and adjust seasoning if needed, but remember the cheese will add saltiness.
6. Remove from heat and gradually stir in the cheddar and Monterey Jack cheeses until melted and smooth.
7. Fold the cooked macaroni into the cheese sauce until well coated, then pour into the prepared baking dish.
8. In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/2 tsp Creole seasoning. Sprinkle evenly over the mac and cheese.
9. Bake for 25 minutes, or until the topping is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Let stand for 5 minutes before serving. Tip: This rest time allows the sauce to thicken slightly for perfect scooping.

Every bite of this Southern Style Creole Mac and Cheese is a creamy, cheesy dream with just the right amount of spice. Serve it up with a side of collard greens for a true Southern feast, or enjoy it straight from the dish—no judgment here!

Creole Macaroni and Cheese with Shrimp

Get ready to dive fork-first into a dish that’s as bold and sassy as a Mardi Gras parade—Creole Macaroni and Cheese with Shrimp. This isn’t your grandma’s mac and cheese (unless your grandma is from New Orleans, in which case, lucky you!).

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 1 tbsp olive oil
  • 1 tsp salt
• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp Creole seasoning
  • 2 tbsp butter
• For the cheese sauce:
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 cups whole milk
  • 3 tbsp all-purpose flour
  • 3 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F—because this mac and cheese is about to get hot and bubbly.
2. Bring a large pot of water to a boil, add the olive oil and salt, then cook the macaroni according to package instructions until al dente. Drain and set aside.
3. While the pasta cooks, toss the shrimp with Creole seasoning. In a skillet over medium heat, melt 2 tbsp butter and cook the shrimp for 2-3 minutes per side until pink. Set aside.
4. In the same pot used for pasta, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
5. Gradually whisk in the milk, ensuring no lumps remain. Cook until the mixture thickens, about 5 minutes.
6. Remove from heat and stir in the cheddar, Monterey Jack, garlic powder, onion powder, and paprika until the cheese is melted and the sauce is smooth.
7. Fold in the cooked macaroni and shrimp, then transfer to a baking dish.
8. Mix the panko, melted butter, and Parmesan for the topping, then sprinkle over the mac and cheese.
9. Bake for 20 minutes until the topping is golden and the sauce is bubbling at the edges.

This dish is a creamy, cheesy dream with a spicy kick from the shrimp and a crunchy topping that’ll have you coming back for seconds. Serve it with a side of hot sauce for those who like it extra fiery, or a crisp green salad to balance the richness.

Creole Mac and Cheese with Smoked Gouda

Prepare to have your taste buds do the cha-cha with this Creole Mac and Cheese with Smoked Gouda – it’s like Mardi Gras in your mouth, minus the beads. This dish is a spicy, smoky, cheesy masterpiece that’ll make you forget all about that boxed stuff.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 1 tbsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups smoked Gouda, shredded
  • 1 cup sharp cheddar, shredded
  • 1 tsp Creole seasoning
  • 1/2 tsp cayenne pepper
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F – let’s get this party started.
2. Bring a large pot of water to a boil, add the salt, and cook the macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux – this is the secret to a silky sauce.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
5. Reduce the heat to low and stir in the smoked Gouda, cheddar, Creole seasoning, and cayenne pepper until the cheese is melted and the sauce is smooth. Tip: If the sauce is too thick, add a splash of milk.
6. Combine the cheese sauce with the cooked macaroni, then transfer to a greased baking dish.
7. Mix the panko breadcrumbs with melted butter and paprika, then sprinkle over the mac and cheese for that irresistible crunch.
8. Bake for 20-25 minutes, or until the topping is golden and the sauce is bubbly. Tip: Let it sit for 5 minutes before serving to avoid a cheese lava situation.

Absolutely divine, this mac and cheese boasts a creamy interior with a smoky kick, all under a golden, crispy crust. Serve it up with a side of pickled jalapeños for an extra punch, or keep it classic with a crisp green salad.

Creole Macaroni and Cheese with Crawfish

Craving a dish that’s as fun to make as it is to eat? Dive into this Creole Macaroni and Cheese with Crawfish, where Southern comfort meets a spicy kick, perfect for turning any meal into a celebration.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 lb cooked crawfish tails
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F to get it ready for baking your masterpiece.
2. Bring 4 quarts of water to a rolling boil in a large pot, then add 1 tbsp salt and the elbow macaroni. Cook for 8 minutes, or until al dente, then drain and set aside.
3. In the same pot, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in the warmed milk, ensuring no lumps form. Bring to a simmer and cook for 5 minutes, stirring constantly, until the sauce thickens.
5. Stir in cayenne pepper and smoked paprika, then fold in the crawfish tails and both cheeses until melted and smooth.
6. Combine the cheese sauce with the cooked macaroni, then transfer to a greased baking dish.
7. Mix panko breadcrumbs with 2 tbsp melted butter and garlic powder, then sprinkle evenly over the macaroni.
8. Bake for 25 minutes, or until the topping is golden and the edges are bubbly.

Unbelievably creamy with a crispy top, this dish packs a punch of flavor that’s balanced by the richness of the cheese. Serve it straight from the oven with a side of hot sauce for those who dare to turn up the heat!

Creole Mac and Cheese with Bell Peppers and Onions

Who knew comfort food could get a spicy Southern makeover? This Creole Mac and Cheese is here to prove that macaroni isn’t just for kids—especially when it’s loaded with bell peppers, onions, and a kick that’ll make your taste buds dance.

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 1 tbsp salt
• For the veggies:
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp Creole seasoning

Instructions

1. Preheat your oven to 350°F—because good things come to those who bake.
2. Boil the macaroni in a large pot of salted water for 7 minutes, then drain. Tip: Al dente pasta is your friend here; it’ll cook more in the oven.
3. In a skillet, heat olive oil over medium heat. Sauté bell peppers and onions until soft, about 5 minutes. Tip: Don’t rush this step; caramelized veggies add depth.
4. Melt butter in a saucepan, whisk in flour to create a roux, then gradually add milk, stirring constantly until thickened. Tip: A smooth sauce starts with patience and a steady whisk.
5. Remove the saucepan from heat, stir in cheddar cheese and Creole seasoning until melted and combined.
6. Mix the cooked macaroni, sautéed veggies, and cheese sauce in a baking dish.
7. Bake for 20 minutes, or until bubbly and golden on top.

Unbelievably creamy with a spicy crunch from the veggies, this dish is a riot of flavors. Serve it straight from the oven with a side of cornbread for the ultimate comfort meal.

Creole Macaroni and Cheese with Hot Sauce

Ever had a mac and cheese so bold it practically winks at you from the plate? This Creole Macaroni and Cheese with Hot Sauce is here to spice up your life, combining creamy comfort with a kick that’ll make your taste buds dance.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 1 tbsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup heavy cream
  • 2 tbsp Creole seasoning
  • 1 tbsp hot sauce
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Bring a large pot of water to a boil, add 1 tbsp salt and the elbow macaroni. Cook according to package instructions until al dente, then drain.
3. In the same pot, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in 3 cups whole milk, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in 2 cups cheddar, 1 cup Monterey Jack, 1/2 cup heavy cream, 2 tbsp Creole seasoning, and 1 tbsp hot sauce until smooth.
6. Fold the cooked macaroni into the cheese sauce, then pour into the prepared baking dish.
7. In a small bowl, mix 1 cup panko, 2 tbsp melted butter, and 1/2 tsp paprika. Sprinkle evenly over the macaroni.
8. Bake for 25 minutes, or until the topping is golden and the sauce is bubbly.
9. Let stand for 5 minutes before serving to allow the sauce to set.

Absolutely divine, this dish boasts a creamy interior with a crispy, spicy top. Serve it alongside a crisp salad to cut through the richness, or go all out and top with extra hot sauce for those who dare.

Creole Mac and Cheese with Cornbread Crust

Get ready to dive fork-first into a dish that’s the love child of Southern comfort and Creole sass—this isn’t your grandma’s mac and cheese (unless your grandma is from New Orleans, then maybe it is).

Ingredients

• For the mac and cheese:
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • Salt to taste
• For the cornbread crust:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 4 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in 3 cups whole milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in 1 tsp cayenne pepper, 1 tsp smoked paprika, and salt to taste. Remove from heat and fold in the shredded cheeses until melted and smooth.
6. Combine the cooked macaroni with the cheese sauce, then pour into the prepared baking dish.
7. In a separate bowl, mix 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
8. Whisk together 1 cup buttermilk, 1 large egg, and 4 tbsp melted butter, then stir into the dry ingredients until just combined.
9. Spread the cornbread batter evenly over the mac and cheese. Bake for 25-30 minutes, until the crust is golden and a toothpick comes out clean.
10. Let rest for 5 minutes before serving to allow the layers to set.

Outrageously creamy with a kick, this mac and cheese gets a crunchy, sweet contrast from its cornbread hat. Serve it up with a side of collard greens for a full Southern feast, or enjoy it straight from the pan—no judgment here.

Creole Macaroni and Cheese with Creole Seasoning

Buckle up, buttercups, because we’re about to take your mac and cheese game from basic to ‘Bayou brilliant’ with this Creole Macaroni and Cheese recipe. It’s like Mardi Gras threw a party in your mouth, and everyone’s invited!

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 2 tsp Creole seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tsp Creole seasoning

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your mac and cheese doesn’t stick and makes cleanup a breeze.
2. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the elbow macaroni. Cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni and set aside. Do not rinse; the starch helps the sauce cling to the pasta.
4. In the same pot, melt 4 tbsp of butter over medium heat. Whisk in 4 tbsp of flour to create a roux, cooking for 2 minutes until golden. Tip: Constant whisking prevents lumps.
5. Gradually add the warmed milk, whisking continuously until the sauce thickens, about 5 minutes.
6. Stir in 2 tsp Creole seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Remove from heat.
7. Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
8. Fold in the cooked macaroni until evenly coated, then transfer to the prepared baking dish.
9. In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1 tsp Creole seasoning. Sprinkle over the macaroni.
10. Bake for 25 minutes, or until the topping is golden and the sauce is bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to set.

Marvel at the masterpiece you’ve created! This Creole Macaroni and Cheese boasts a creamy, spicy interior with a crispy, flavorful crust. Serve it up with a side of fried okra or atop a bed of greens for a Southern-inspired feast that’ll have your taste buds dancing the second line.

Creole Mac and Cheese with Bacon and Green Onions

Get ready to dive fork-first into a dish that’s as bold and sassy as a Mardi Gras parade—Creole Mac and Cheese with Bacon and Green Onions is here to jazz up your dinner routine!

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 1 tbsp salt (for boiling water)
• For the sauce:
  • 2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp Creole seasoning
  • 1/2 tsp garlic powder
• For the topping:
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped green onions
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of water to a boil, add 1 tbsp salt, and cook the macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, combine heavy cream, cheddar cheese, Monterey Jack cheese, Creole seasoning, and garlic powder over medium heat. Stir constantly until the cheeses melt and the sauce is smooth, about 5 minutes. Tip: Keep the heat medium to avoid scorching the sauce.
4. Add the cooked macaroni to the cheese sauce, stirring until evenly coated. Pour the mixture into the prepared baking dish.
5. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the mac and cheese, followed by crumbled bacon and green onions.
6. Bake for 20-25 minutes, or until the topping is golden and the sauce is bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let it sit for 5 minutes before serving to allow the sauce to thicken. Tip: This patience-testing wait ensures the perfect creamy texture.

Rich, creamy, and with a kick of Creole flair, this mac and cheese is a showstopper. Serve it up with a side of collard greens for a Southern-inspired feast that’ll have everyone coming back for seconds.

Conclusion

Nothing brings comfort like a bowl of spicy Creole mac and cheese, and our roundup offers 12 delicious ways to enjoy this classic dish. Whether you’re craving something bold or subtly seasoned, there’s a recipe here for every taste. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow mac and cheese enthusiasts to discover.