Serves 1
Directions
- 1Boil one pound of elbow noodles, add chicken bouillon to the water for extra flavor.
- 2Shred Monterey Jack, white cheddar, and sharp cheddar cheese.
- 3Put the noodles in the baking dish and add half a stick of butter.
- 4Combine 12 ounces of evaporated milk, one cup of heavy whipping cream, and all of your shredded cheese into a saucepan.
- 5Season with cajun, onion powder, garlic powder and white pepper.
- 6Give your sauce a mix and then pour it onto your noodles.
- 7Add more cheese and put it under the broiler for a few minutes.
Ingredients
- 1 pound elbow noodles
- chicken bouillon
- block Monterey Jack cheese
- block white cheddar cheese
- block sharp cheddar cheese
- 0.5 stick butter
- 12 ounce evaporated milk
- 1 cup heavy whipping cream
- cajun seasoning
- onion powder
- garlic powder
- white pepper
Equipment
potbaking dishsauce pan
Tips
- Don't rinse noodles after boiling.
- Add cheese on top before putting under the broiler
Related recipes
Dirty Cabbage
American · Dinner
Pulled Spam Sliders
American · Dinner
Slow Cooker Pork Chops with Apples
American · Dinner
Red Beans & Rice
American · Dinner
Panera-style Mac & Cheese
American · Dinner
Tomato Soup and Grilled Cheese
American · Dinner
Smoked Salmon
American · Dinner
Macaroni Pie
American · Dinner
Creamy Cajun Chicken Pasta
American · Dinner
One-Skillet Smoked Sausage and Tortellini
American · Dinner
Mississippi Orzo
American · Dinner20m
Cajun Bacon Chicken Ranch Pasta
American · Dinner