Cajun Mac and Cheese

INGREDIENTS

• 3 cups dried tricolor or plain elbow macaroni (12 oz.)
• 2 cups shredded cheddar cheese (8 oz.)
• 4 oz. American cheese, cubed
• 3/4 cup chopped sweet onion
• 2 Tbsp. minced fresh garlic
• 2 Tbsp. butter
• # 1/2 cup sliced green onions
• 1 cup chopped green and/or red sweet peppers
• 1 12-oz. can evaporated milk
• 2 eggs, lightly beaten
• 2 Tbsp. all-purpose flour
• 2 tsp. yellow mustard
• 2 tsp. bottled hot pepper sauce
• 1/2 tsp. paprika
• 1/2 tsp. salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan cook macaroni according to package directions; drain. Return to saucepan. Stir in cheddar and American cheeses; set aside.

2. In a medium skillet cook sweet onion and garlic in butter until tender. Stir in green onions and sweet peppers. Cook and stir 1 minute more; stir onion mixture into pasta-cheese mixture. Spoon into prepared baking dish; set aside.

3. In a medium bowl whisk together milk, eggs, flour, mustard, hot pepper sauce, paprika, and salt until smooth; pour evenly over pasta mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15 to 20 minutes more or until bubbly and heated through. Let stand 5 minutes. Makes 6 servings.

Buffalo Chicken Soup

INGREDIENTS

• 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
• 2 Tbsp. butter
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 2 14-oz. cans reduced-sodium chicken broth
• 1-1/2 cups milk
• 1 tsp. bottled hot pepper sauce
• 1-1/2 cups mozzarella cheese (6 oz.)
• 1/2 cup shredded Parmesan cheese (2 oz.)
• 1/3 cup all-purpose flour
• Bottled hot pepper sauce (optional)

DIRECTIONS
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.