|
|
Recipe Creole Macaroni and Cheese (Pasta)
Home Cooking Recipes
Required Ingredients:
- 1 (8 ounce) package elbow macaroni
- 1 cup andouille sausage, diced
- 4 tablespoons butter
- 3/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon prepared mustard
- 1 1/2 cups milk
- 1 cup grated Gruyere cheese
- 1 1/2 cups shredded Cheddar cheese
- kosher salt to taste
- black pepper to taste
Preparing/Cooking:
- Cook macaroni in a large pot of boiling water until al dente.
- Drain.
- In a small pan, cook the andouille sausage over medium heat until done.
- Set aside.
- In the same pan, melt 1 tablespoon butter over medium heat.
- Add bread crumbs, and stir to coat.
- Cool, and then mix in Parmesan.
- Set aside.
- In a medium saucepan, melt 1 tablespoon butter.
- Saute onions and celery until translucent.
- Transfer to a bowl.
- In the same saucepan, melt 1 tablespoon butter over medium heat.
- Whisk in the flour, to make a white roux.
- Try not to let the roux brown at all, it should be white.
- Mix in paprika and mustard, then stir in milk.
- Bring to boil over medium heat, then add Gruyere and Cheddar cheeses.
- Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes.
- Season with salt and pepper to taste.
- Preheat the oven to 350 degrees F (175 degrees C).
- Butter a 9x13 in pan, or similar sized casserole dish.
- Transfer cooked macaroni to the dish, and toss in the andouille sausage.
- Stir in the cheese mixture.
- Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
- Bake for 20 minutes, or until crust turns golden brown.
Back to Recipes
|
|