Cajun Mac and Cheese

It's almost tailgating season at the Ray household, so I've been trying out some new recipes.  This one comes from Louisiana Cookin magazine.  My mom is too ill to cook (or even read for that matter) so every month dad just hands them off to me.  This is a definite keeper for the LSU game.






14 oz Andouille sausage, cut into chunks
1 cup chopped red pepper
1 cup chopped green pepper
1/2 cup all-purpose flour
1 1/2 teasp Cajun seasoning
1 quart whole milk
16 oz American Cheese (I get the Kraft brand and peel the plastic off each slice)
3 cups shredded mild cheddar cheese
16 oz elbow pasta, cooked.

In a large skillet, brown the sausage over medium heat.  Add red and green peppers and cook until tender.  Sprikle the flour and cajun seasoning and stir constantly.  (this makes a Roux for you non-cajun cooks).

Gradually add milk while still stirring.  Add the cheeses letting them melt before adding more.  Dump in the pasta and stir till all mixed and creamy.  Serve immediately.

Cheddar Bay Biscuits from Red Lobster

2 cups Bisquick (or Krusteaz)
1 cup grated cheddar cheese
1/2 tsp. garlic powder 
2/3 cup milk

2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray. 

In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up - the dough will get very sticky!) 

With a spoon or with your fingers, shape the dough into biscuit-sized clumps or bite-sized balls, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you'd like them to look more uniform!) 

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges. 

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated. 

Serve warm.