You cannot imagine the dishes more comfortable than this homemade mac and cheese was inspired by Louisiana’s favorite Po’Boy sandwiches and made with peppers, homemade fried shrimp and a kick of spice.
Phew, August is almost over. August is the busiest month is absolutely for me, my favorite month and at the same time. The mine and the birthday of my little boy both fell this month and also back to school month. (Not to mention a birthday some other little guy friends fell in August as well.) Between birthdays, birthday parties, and a back to school shopping, I ended up physically and financially drained this month than during Christmas. I’m glad the craziness began to settle, even though it’s been a blast.
- 10 oz dry elbow macaroni
Fried Shrimp :
- 1/2 lb shrimp
- 3/4 cup flour
- 1/4 cup cornmeal
- 1/4 to 1/2 tsp cayenne pepper
- 1 cup buttermilk
- 2 tsp hot sauce
- 1 tsp paprika
- 2-3 cups vegetable oil for frying
Mac and Cheese :
- 2 Tbsp butter
- 1 lg red bell pepper cleaned and sliced thin
- 1 1/2 cups whole milk
- 1 tsp paprika
- 1/4 tap cayenne pepper
- 8 oz shredded Monterrey Jack cheese
- 3-4 oz shredded mozzarella
- Heat cooking oil to 350. Prepare a plate with a paper towel over it.
- Prepare two shallow Bowl. In one bowl, mix buttermilk and hot sauce. In another bowl, mix flour, corn flour, salt, paprika and cayenne pepper.
- Wash shrimp and Pat them dry with paper towels.
- Shrimp batter by dredging them in flour first, then mix in the buttermilk, and then again in the flour mixture.
- Fry the shrimp in batches (or all at the same time, depending on the size of the pot that is used for frying) for about 4 minutes, until they are golden brown. Take the shrimp with a slotted metal Spoon into the prepared paper napkins.
- Cooking pasta while preparing for shrimp. Drain and set aside in a large bowl.
- Prepare the sauce:
- In a sauce pan, melt the butter over medium heat. Add the sliced peppers and cook until tender.
- Sprinkle flour on top of the peppers and mix well. When mixing, start slowly adding the milk. Keep mixing and add the paprika, cayenne pepper, and salt.
- Cook over medium heat, stirring often, until it begins to thicken.
- Add cheese while stirring slowly (leaving a little Mozzarella for topping). Continue to Stir gently until all smooth. Taste to see if you need to add more salt.
- Mix the cheese sauce into the pasta.
- Fold in the shrimp. Transfer to a lightly greased casserole dish. (1.5-2 quart dish will work.) Spread some grated Mozzarella on top.
- Bake at 350 for 10-15 minutes.