I’ve got an “ENVIE” for some Andouille Mac n Cheese😜 Care to join me? 😜
Updated: Nov 28, 2019
1 1/2 cups whole milk 1 1/2 cups heavy cream 4 tablespoons unsalted butter 1/3 cup all-purpose flour 1 garlic clove, minced 1/2 teaspoon finely chopped thyme Pinch of cayenne Pinch of freshly grated nutmeg Pinch of white pepper 1 1/2 cups shredded mild white cheddar (6 ounces) 1 1/2 cups shredded sharp cheddar (6 ounces) Kosher salt Black pepper 3 tablespoons canola oil 1 cup panko 6 ounces andouille sausage 1/4 cup finely chopped parsley(optional for garnish) 1 pound mac shells Hot sauce jalapenos
Preheat the oven to 450°. In a small saucepan, bring the milk and heavy cream to a simmer. Keep warm over very low heat. In a medium saucepan, melt the butter. Whisk in the flour and cook over moderate heat until bubbling, 1 to 2 minutes. Add the garlic, thyme, cayenne, nutmeg and white pepper and whisk until the roux is lightly browned, 3 to 5 minutes. Gradually whisk in the milk and cream until the sauce is smooth and bring to a boil. Simmer over moderate heat, whisking about 5 more minutes. Remove from the heat and whisk in the mild cheddar and 1/2 cup of the sharp cheddar. Season the cheese sauce with salt and black pepper. In a large skillet, heat 1 tablespoon of oil. Add the panko and toast over mod.,high heat stirring until lightly browned. Heat the remaining 2 tablespoons of oil in the skillet. Add the andouille sausage and cook about 5 minutes. Stir in parsley. In a large pot of salted boiling water, cook the pasta until al dente. Drain then return the pasta to the pot. Stir in the cheese sauce and the andouille mixture. Season with hot sauce and salt and black pepper. Spoon the pasta into baking dish. Top with the remaining 1 cup of sharp cheddar and the toasted panko. Bake approx. 20 minutes. Let stand for 5 minutes. Top with jalapeños
“laissez les bon temps rouler"