I love skillet meals, because they’re so easy… fry this up, add that, stir this in, leave it awhile and – presto, magic-o! – a delicious meal appears.
This meal was no exception, but I’d recommend making it in a big ol’ pot, as the pasta expands quite a bit as it cooks. Somehow, “Cajun Macaroni and Cheese Pot” doesn’t have the same ring to it, does it?
This was, quite honestly, a welcome respite from what has seemed like a lot of meat-cheese-potato meals we’ve been having lately. Even though it had the meat and cheese, the Creole/Cajun seasoning added a nice little kick and took this recipe to a very delicious level.
Very refreshing. I’ll definitely be making this one again!
Tip: Ground turkey doesn’t have much flavor of its own and needs all the help it can get. I use turkey in highly-spiced/flavorful dishes like this, because you can’t really taste the meat itself with everything going on in the dish.
- 1 pound ground beef or turkey
- ½ cup chopped celery
- 1 cup chopped bell peppers (I used fresh rather than frozen – about 1 large, for the record)
- 1 cup chopped onion (again, used fresh rather than frozen)
- 2 tablespoons Creole/Cajun seasoning (I had both but used the Creole – not sure what the difference is)
- 1 can (15 ounces) diced tomatoes, with their juices
- 1 cup milk
- 1 ½ cups hot water
- 2 cups elbow macaroni
- ¼ cup sour cream
- 1 cup shredded cheddar cheese
- In a large skillet or sauté pan over medium-high heat, brown the ground turkey. Drain, if necessary, and return to the pan.
- Add the celery, bell peppers and onions with the Cajun seasoning.
- Saute until the onions are translucent, about 5 minutes.
- Add the tomatoes, milk and hot water.
- Stir in the macaroni and press into the liquid (make sure it’s covered).
- Cover and let cook for 8 to 10 minutes. Uncover once halfway through the cooking time and stir to make sure it doesn’t stick to the bottom of the pan.
- When the pasta is al dente, remove the pan from the heat and stir in the sour cream and shredded cheese (not shown). Let cool slightly before serving.
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