Recipe Details

With a slightly spicy, cajun twist, this traditional favorite is sure to ignite a "crave-craze" with mac & cheese fans of all ages! 

For the Creole "Blackened" Chicken:

1. Preheat oven to 350F. Coat chicken breast in 1 teaspoon of creole seasoning (or Sysco Imperial Blackened Red Fish Seasoning, if available).
2. Place on a parchment lined sheet tray and bake until chicken reaches an internal temperature of 165F. Allow to cool.

For the Cajun Mac & Cheese:

1. Bring water to a boil in an 8 quart stockpot, then salt water heavily. Once salted water is at a rapid boil, add pasta and cook, stirring occasionally, until pasta is al dente.
2. Meanwhile in a medium saucepan melt butter over medium heat. Add andouille sausage and cook until slightly browned.
3. Add bell peppers and 1-1/2 teaspoons of seasoning and saute until peppers have softened. Sprinkle with flour and cook until flour has slightly browned, about 1-2 minutes.
4. Slowly add milk, stirring constantly. Bring mixture to a boil, continuing to stir, reduce heat to low and add cheeses. Stir until cheeses are fully melted.
5. When pasta is fully cooked, drain off water and add back to the same pot. Pour cheese sauce over top of pasta and stir up until evenly distributed.
6. Dice cooked chicken and add to top of pasta mixture.

For the Garnish & Bake:

1. In a small bowl combine breadcrumbs with remaining 1/2 teaspoon of seasoning.
2. Transfer mac and cheese to desired baking dish (either individual ramekins, half hotel pan or "family style" cook and serve pan) and sprinkle with seasoned breadcrumbs.
3. Bake at 350F until breadcrumbs are golden brown. Serve warm.