Cajun Mac and Cheese Bowls

Last week Gene and I had dinner at one of our favorite cafes, The Fickle Pickle, and tried a couple of dishes from their new menu. One was their Ragun' Cajun Mac-n-Cheese Bowl. It was very good, and we wanted to give it a try ourselves. Since Matt is coming home from Georgia Tech this weekend, tonight's the night. Hope he likes our rendition. We do!

Cajun Mac and Cheese Bowls

Mac and Cheese
5 T butter
3 T flour
1/4 t cayenne pepper
1/2 t blackened seasoning
2 1/2 C milk
1 1/4 lb. cheddar cheese, grated
1 lb macaroni or other pasta that hold sauce (I used conchiglie)
Salt and pepper to taste

In large pot bring water to a boil and add 1 1/2 T salt. Add pasta and cook according to package directions. Drain in colander and toss in a bit of olive oil to keep from sticking. Set aside.

In large cooking pot, melt butter and add flour and seasonings. Cook several minutes, stirring. Add milk slowly until well blended. Cook, stirring, until thickened. Remove from heat and add grated cheese.

Pour over cooked, drained pasta and mix. Set aside.

Cajun Meat Mixture
3 T olive oil, divided
2 peppers - 1 red and 1 green, chopped
1 large onion, chopped
1 t blackened seasoning, divided (used Prudhomme's)
1t cajun seasoning, divided
2 cloves garlic, minced
1/2 lb. shrimp, peeled, cut in half
2 links andouille sausage, fully cooked, in slices (used Aidells)
1 boneless, skinless chicken breast, cut in chunks

In large pan saute peppers and onions in 2T olive oil with 1/2 t blackened seasoning and 1/2 t cajun seasoning until tender. Add garlic and cook 1 minute. Remove from pan.

In same pan, saute chicken in 1T oil and remainder of seasonings (1/2 t each blackened and cajun), until cooked through. Add andouille sausage and let brown a bit. Add shrimp and cook just until done, only a few minutes. Add in pepper/onion mixture and stir to combine.

Add cooked meat and veggie mixture to the prepared mac and cheese and stir until well combined.

Place in individual oven-proof bowls to serve.

Optional: You can top with more grated cheddar cheese, or buttered breadcrumbs if you like and then bake at 400 degrees until cheese is melted or breadcrumbs are lightly browned.

Make Ahead: This easy company dish gets even better after sitting a day in the fridge. Bake at 350 degrees until bubbly -- around 25 minutes.