Ms Mickeys
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CREOLE BAKED MACARONI AND CHEESE

Calories: 510g Per Serving
Serving Size: 6
Preparation: 10 mins
Cook Time: 25 mins
No. of Ingredients: 10
Yield: 1 servings
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Items used for this Recipe

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Nutrition Facts

1 serving per container

Serving Size:

  6g

Amount per serving

Calories

  510
% Daily Value*

Total Fat

  29g
  45%

Saturated Fat

  16g
  80%

Trans Fat

  0.8g
  80%

Cholesterol

  96mg
  32%

Sodium

  590mg
  25%

Total Carbohydrate

  39g
  13%

Dietary Fiber

  2g
  8%

Total Sugars

  3.6g
Includes g Add Sugars

Protein

  24g
Calcium  mg
  42%
Iron  mg
  9.3%
Potassium  184mg
  5%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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CREOLE BAKED MACARONI AND CHEESE

Ingredients

  • 1 Can of 12 oz Pet Milk
  • 16 oz Box of elbow noodles
  • 8 oz Sour Cream
  • 16 oz Velveeta Cheese
  • 8 oz Shredded Mild Cheddar Cheese
  • 1/2 Cup of whole milk
  • 1/4 Tsp Creole Dry Mustard
  • 1/2 Stick of Butter
  • 1/4 Tsp Salt
  • 1/4 Tsp White Pepper

Instructions

1. Preheat the oven to 425 degrees F.

2. Butter a 1 1/2 quart casserole dish.

3. Cook noodles in a large pot of boiling water until tender, about 8 minutes. Drain and set aside.

4. In a pot (medium heat) stir together whole milk, pet milk, Velveeta cheese, creole dry mustard, and sour cream.

5. Continue to cook until cheese is melted and milk is creamy.

6. In the casserole dish, combine cooked noodles, milk mixture, butter, salt, pepper, and shredded cheese (on top).

7. Mix well and bake for about 25 minutes, or until the cheese is melted and bubbly. Serves 4 to 6.

Enjoy this creole macaroni and cheese recipe!

 

 

 

Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings

Description

Ingredients

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  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water

Instructions

Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!

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