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Andouille Mac & Cheese
This makes a lot.
Use a big 16x9 baking pan or a large foil roasting pan and a very large, deep skillet. If you can't find the chipotle cheese, use what you like.
1/2 stick melted butter
1 pkg panko bread crumbs, plain
1 tbs Magic Swamp Dust cajun seasoning
1/2 cup parmesan, shredded
1 tsp garlic powder
optional: herbs like thyme, parsley
1 lb andouille, diced
1/2 cup butter
1/2 cup flour
4 cans evaporated milk
1 brick cream cheese, softened
8 oz smoky chipotle cheddar cheese, shredded
8 oz sharp white cheddar, shredded
Magic Swamp Dust cajun seasoning
1 lb macaroni (elbow or long, as you prefer), cooked according to package directions
Butter for greasing the pan
For the bread crumbs, mix all ingredients in a large bowl.
For the cheese sauce, brown the andouille in a skillet. Remove to the side to make the cheese sauce. Make a blond butter roux with the butter and flour, stirring constantly over medium heat for several minutes until incorporated and roux starts to darken just a bit. Whisk in evaporated milk. Incorporate cream cheese. Lower heat and add the rest of the cheese. Stir until melted. Add the andouille back to the sauce. Add about 1 tbs Magic Swamp Dust. Taste the sauce. Adjust seasoning as necessary.
In a large buttered baking pan, combine the cooked macaroni and andouille/cheese sauce. It should be really soupy. Spread the bread crumbs on top. Bake in a 350 oven for about 30 minutes or until bread crumbs are browned.