Best 7 Creole Macaroni Recipes

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**Creole Macaroni: A Flavorful Journey into Louisiana's Culinary Heritage**

In the heart of Louisiana, where the vibrant flavors of French, Spanish, African, and Native American cultures converge, lies a culinary gem known as Creole macaroni. This hearty and comforting dish is a testament to the rich history and diverse influences that have shaped Louisiana's unique cuisine. Creole macaroni, also known as macaroni in tomato sauce, is a staple in many Creole households and a beloved dish among locals and visitors alike. Our collection of Creole macaroni recipes offers a tantalizing array of flavors and styles, ensuring that every palate finds its perfect match. From classic Creole macaroni with its rich tomato sauce and tender macaroni to variations featuring succulent shrimp, savory sausage, or a touch of spice, these recipes are a celebration of Louisiana's culinary heritage. So, grab your apron, fire up the stove, and let's embark on a delicious journey into the world of Creole macaroni.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE MACARONI AND CHEESE



Creole Macaroni and Cheese image

Use the best aged cheeses you can find. Any andouille sausage will work, but do not substitute. Just leave it out if you can't find any.

Provided by F. Craig Littlejohn

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 8

Number Of Ingredients 15

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter
¾ cup bread crumbs
½ cup grated Parmesan cheese
1 onion, chopped
2 stalks celery, chopped
1 tablespoon all-purpose flour
½ teaspoon paprika
½ teaspoon prepared mustard
1 ½ cups milk
1 cup grated Gruyere cheese
1 ½ cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

Steps:

  • Cook macaroni in a large pot of boiling water until al dente. Drain.
  • In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
  • In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
  • In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
  • Bake for 20 minutes, or until crust turns golden brown.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 34 g, Cholesterol 76.7 mg, Fat 28.6 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 656.2 mg, Sugar 4.5 g

CREOLE MACARONI 8 WW PTS.



Creole Macaroni 8 Ww Pts. image

Make and share this Creole Macaroni 8 Ww Pts. recipe from Food.com.

Provided by Bri22

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 cup chopped onion
1 cup sliced mushrooms
1 cup cooked medium elbow macaroni
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (10 3/4 ounce) can reduced fat reduced sodium condensed tomato soup, undiluted
cooking spray
3/4 cup shredded reduced-fat sharp cheddar cheese, divided

Steps:

  • pre heat oven to 350 cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, stir to crumble.
  • drain combine beef mixture, macaroni, and next six ingredients in a 2 quart casserole dish coated with cooking spray.
  • stir in 1/2 cup of cheese, sprinkle 1/4 cup of cheese over top.
  • bake at 350 for 30 minutes until bubbly.
  • makes 4 servings (1 3/4 cup each).

CREOLE MACARONI AND CHEESE RECIPE - (4.5/5)



Creole Macaroni and Cheese Recipe - (4.5/5) image

Provided by Tufgrlz

Number Of Ingredients 13

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1 onion, chopped2 stalks celery, chopped
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
1 1/2 cups milk
1 cup grated Gruyere cheese
1 1/2 cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

Steps:

  • 1.Cook macaroni in a large pot of boiling water until al dente. Drain. 2.In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside. 3.In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl. 4.In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste. 5.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top. 6.Bake for 20 minutes, or until crust turns golden brown.

MACARONI SALAD CREOLE STYLE



Macaroni Salad Creole Style image

Originally from Mrs. S. R. Dull's column in the Atlanta Journal. I saw the recipe in a book put together by other columnist's favorite recipes for MADD and this was submitted by Frances Price from One and Only Cook, Baltimore, MD. This was one of her childhood favorites and then one of her own daughter's favorites.

Provided by Oolala

Categories     Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni
1 tomatoes, cut into 1/2 inch cubes
4 ounces cheddar cheese, coarsly grated
1 medium carrot, peeled and grated
1 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped, can use red
1/3 cup pimento stuffed olive, sliced
2 tablespoons red onions, finely chopped
1 cup mayonnaise
2 tablespoons cider vinegar
salt, to taste
black pepper, to taste

Steps:

  • Cook macaroni according to package.
  • While it is cooking, combine tomato, cheese, carrot, celery, green or red pepper, olives, and onion in a large mixing bowl.
  • Stir in mayonnaise and vinegar.
  • When the macaroni is done, immediately run cold water over the pasta in a colander to stop cooking and to rinse.
  • Add the macaroni to tomato mixture. Toss gently to mix. Season, to taste, with salt and pepper.
  • Cover and refrigerate several hours or overnight, to let the flavors blend.

BAKED MACARONI CREOLE CASSEROLE



Baked Macaroni Creole Casserole image

One of my favorite casseroles. I have no picture to post but trust me it is sooooo...good!

Provided by albina carlos

Time 1h10m

Number Of Ingredients 12

2 c macaroni, elbow
1 lb lean hamburger
1 tsp garlic,chopped
3 Tbsp olive oil, light
1 jar(s) spaghetti sauce, 24 oz.
1 can(s) stewed tomatoes
1 Tbsp brown sugar, light
3 pinch black pepper
1 tsp dry basil
1 c mozzarella cheese, low-fat
1 c bread crumbs/mixed with a little lt. olive oil
BAKED MACARONI CREOLE CASSEROLE

Steps:

  • 1. Cook macaroni, drain and set aside.
  • 2. In olive oil cook hamburg and garlic. break up to a crumble.
  • 3. when hamburger is cooked thru, drain and return to stove.
  • 4. Add spaghetti sauce, stewed tomatoes, brown sugar, black pepper and basil to hamburger mixture.
  • 5. Simmer on low covered about 20 minutes.Uncover and cook another 10 minutes if you like a thicker sauce.
  • 6. Mix macaroni into sauce mixture.
  • 7. In a 13X9 dish put 1/2 macaroni/sauce mixture.Sprinkle mozzarella cheese evenly over,then add last half of macaroni/sauce mixture.
  • 8. Mix bread crumbs with olive oil to moisten and spread over top.
  • 9. bake 25-30 minutes at 350 degrees. So Good!!

BOLD FIREHOUSE SAUSAGE CREOLE MACARONI



Bold Firehouse Sausage Creole Macaroni image

This delicious one-pot meal delivers on flavor and heartiness; your family will love the Creole flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

1 lb cooked pork Andouille sausage, sliced into 1/2-inch pieces
2 3/4 cups hot water
1 box (6.1 oz) Hamburger Helper™ Bold Firehouse Chili Macaroni
1 can (14 1/2 oz) diced tomatoes, drained
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper

Steps:

  • In 10-inch skillet, brown sausage over medium-high heat 3 to 5 minutes, stirring occasionally, until starting to brown.
  • Stir in hot water, uncooked pasta and sauce mix (from Hamburger Helper box), tomatoes, onions, peppers and celery. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1400 mg, Sugar 4 g, TransFat 0 g

CREOLE MACARONI



Creole Macaroni image

this is an excellent dish easy to make and fast! way better than hamburger helper cause its homemade

Provided by USN Chef CVN 70

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs ground beef
3 (14 ounce) cans diced tomatoes
9 ounces tomato paste
1/4 cup light chili powder
2 tablespoons paprika
1 tablespoon garlic powder (optional)
salt and pepper
21 ounces macaroni noodles

Steps:

  • cook the meet til browned season it with salt and pepper,.
  • add tomato paste and water til its a thick meat sauce.
  • add diced tomatoes and seasonings and salt to taste.
  • Boil the past til done.
  • drain and add to the meat sauce.
  • mix and transfer to a baking dish top with shredded cheese and put in the over til cheese is melted through -- enjoy!

Tips:

  • Use a large pot: The macaroni will expand as it cooks, so be sure to use a pot that is large enough to accommodate it.
  • Cook the macaroni al dente: You don't want the macaroni to be too soft, so cook it until it is just tender.
  • Use a flavorful cheese blend: A combination of sharp cheddar cheese, Parmesan cheese, and mozzarella cheese will give the macaroni a rich and creamy flavor.
  • Don't skimp on the spices: Creole seasoning, garlic powder, onion powder, and black pepper add a lot of flavor to the macaroni. Be sure to use them generously.
  • Add some vegetables: Chopped bell peppers, onions, and celery are all great additions to Creole macaroni. They add flavor and texture to the dish.
  • Serve immediately: Creole macaroni is best served hot and fresh out of the oven.

Conclusion:

Creole macaroni is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that you probably already have on hand, and it can be tailored to your own taste preferences. Whether you like it cheesy, spicy, or veggie-packed, Creole macaroni is sure to please everyone at the table.

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