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 
  • 1 1/2 cups Parmesan cheese
  • 1/2 cup French Fried Onions

    Prepare a large pot of salted water and bring it to a boil. Add the 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 cayenne, paprika, and mustard powder and adjust according to your 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 freshly shredded cheese over the top 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