Complete Novelty. Simple. Doesn’t even look fancy… and its not. But if you haven’t learned by now I have this thing for a combo including cream, Tony Cachere’s Creole Seasoning, and hot sauce. And that’s really all this is. I will say though, in the recipe box I have added that you will need to make a roux before and THEN add your pasta don’t just add the ingredients to your pasta or it won’t thicken up as well, I have found. I will show pictures of doing it both ways and you should be able to tell which one even looks better. I put in both so you could see the difference. Point being, if you make a sauce of any kind for pasta, if you are planning on combining the pasta all in one pan, always make it in a separate pan, and you will be much happier. Though I don’t know that some will think it’s necessary to put on a recipe, I do so to make it easier if you want to print things out to save or remember how to make certain things. I definitely winged it with this one, and sometimes the yummiest snacks/eats come from grabbing shit out of your pantry, and letting the good times roll. Hope you enjoy, ya’ll!
Creamy Cajun Macaroni Noodles
Simple little novelty. Pure goodness.
Ingredients
- 4-8 Oz Elbow Macaroni Noodles, cooked
- 3 Tbsp Flour
- 3 Tbsp Butter
- 1 Tbsp Tomato Paste
- 1-2 C Heavy Cream
- Tony Cachere's Creole Seasoning, to taste
- Hot Sauce of your choice, to taste
- Salt and Pepper to taste, if needed
Instructions
- On Medium- High heat, melt your butter, and add your flour, tablespoon at a time, constantly whisking to make a roux.
- Add in your tomato paste and whisk followed by your heavy cream, and whisk constantly until all smooth, bring to a boil for about 30 seconds to a minute and let thicken.
- Add in your Tony Cachere's and Hot Sauce of your choice, and salt and pepper to taste. Make sure to taste as you go after each of these items to make sure its tasting to your liking.
- Add your cooked macaroni noodles, and stir to coat.
- Scoop into bowl and enjoy!
