cajun macaroni and cheese skillet

092613 mealI 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


  1. In a large skillet or sauté pan over medium-high heat, brown the ground turkey.  Drain, if necessary, and return to the pan.
  2. Add the celery, bell peppers and onions with the Cajun seasoning.
  3. Saute until the onions are translucent, about 5 minutes.
  4. Add the tomatoes, milk and hot water.
  5. Stir in the macaroni and press into the liquid (make sure it’s covered).
  6. 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.
  7. 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.

Note: The “Print and PDF” button below will allow you to delete as much of the text and pictures  as you like prior to printing, so you’ll save on ink and paper.



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