Zydeco Chop Chop Mac & Cheese

  • 16 oz. elbow macaroni
  • ½ cup butter
  • ½ cup flour
  • 4 cups milk
  • 1/2 cup Zydeco Chop Chop
  • 1 teaspoons cayenne pepper 
  • 1 teaspoon paprika 
  • 2 teaspoons mustard powder
  • 3 cups freshly shredded sharp cheddar cheese
  • 1 1/2 cups parmesan cheese

1/2 cup french fried Onions

  • Bring a large pot of salted water to a boil. Add elbow macaroni and cook per package directions.
  • Preheat oven to 325 degrees. Drain the water and add the 1 tbsp of butter, toss until melted. Set aside to cool
  • Melt butter over low heat in a large saucepan. Add the flour and whisk constantly until smooth for about a minute. Gradually pour 1 cup of milk, keep whisking to mix and dissolve the flour, then add the  Zydeco Chop Chop and remaining milk and whisk until lump free.
  • Season with cayenne, paprika, and mustard powder --adjust according to taste. 
  • Keep stirring constantly until the mixture thickens to a creamy consistency. Turn off the heat.
  • In a large bowl, add the pasta,  6 cups of freshly shredded cheeses, and sauce, stir to combine.
  • Transfer combined pasta, cheese, and sauce into a greased baking dish. 
  • Crush 1/2 cup of french fried onions on top of the Mac and Cheese.
  • Bake  for 12 -15 minutes
Zydeco Chop Chop