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Bayou Mac & Cheese

-4 servings

(6oz) elbow macaroni, prepared by brand instructions (boiled in salted water about 10-12min until al dente)

(1c) 1/2 & 1/2

(1/2c) smoked cheddar cheese, grated

(1/3c) American cheese, cubed or torn

(2tbsp) sweet & smoky rub

(12, 21-25cnt) shrimp

(3oz) backfin crab meat

(2tsp) cajun blackening seasoning

(1/4c) panko breadcrumbs

(1tbsp) bacon lard

(some) chives, minced

-Preheat oven to 350. Melt bacon fat, mix panko & a pinch of sweet & smoky, toast until golden brown, about 8 minutes. Set aside. Heat 1/2 & 1/.2 on medium low, add seasonings & cheeses, slowly melt & whisk until uniform. Heat cast iron skillet or saute pan, blacken shrimp about 1 min/ side. Mix cheese sauce, crab meat, blackened shrimp & macaroni. Top with toasted panko crumbs & chives. Enjoy!

Banana Pudding Cheesecake

-9 servings

for the Nilla crust:

(33) Nilla wafers, blended until crumbs

(3tbsp) butter, melted

-Preheat oven to 325. Mix butter & cookie crumbs until uniform, mash into pan sprayed muffin tin. Bake for 10min.

for the Cheesecake:

(4oz) cream cheese, softened

(1c) granulated sugar

(2tbsp) flour

(2tsp) vanilla

(1/2c) banana, over ripe & mashed

(4) eggs

(1tbsp) maple syrup

(1/4c) pecans, chopped

-(keep oven @ 325)

-Beat cream cheese, granulated sugar, flour, maple syrup & vanilla until well blended. Add banana, mix well. Add eggs, one at a time, mixing on low speed just until blended. Pour over crusts, sprinkle pecans on top. Bake for 50 minutes to 1 hour unitl centers are almost set. Refrigerate for 3-4 hours, & Enjoy!!

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