Cajun Mac & cheese
Ingredients:
1 pound macaroni Pasta
3 Andoille sausage
2 quarts pasta water
2 oz salt for paste water
1/4 cup Cajun seasoning
1oz Louisiana Hot Sauce
3oz Tete Seasoning
8oz shredded Gouda cheese
5 slices American cheese
8oz shredded mozzarella
10oz shredded cheddar/jack cheese
1/4 cup flour
1/4 pound butter
1 quart milk
4 oz heavy cream
1 tsp black pepper
Instructions:
Bring pasta water to a rumbling boil before adding pasta. Cook pasta 6-12 or until the pasta is al dente. Strain pasta into a Callander. Toss pasta in vegetable oil to prevent it from sticking. Put the pasta to the side to allow it to cool off A bit.
Cut the sausage into 1/4 inch slices. Sauté them in a hot saute pan until hot. Put the sausage to the side to cool down and so you can make the sauce.
To make the cheese sauce, first start with a roux. Melt the butter in a medium size pot. When the butter is melted, slowly whisk in the flour to establish a roux. When the flour is completely incorporated into the butter allow the roux to cook for a few minutes. Move the roux consistency so it doesn’t burn or get to dark. After a few minutes, pour the milk into the roux stirring constantly. Allow the milk to warm up. Keep stirring. When the milk is hot, start to incorporate the Cajun seasoning, Tete Seasoning, black pepper, & hot sauce. After the spices are incorporated, gradually add the gouda, american, and mozzarella cheese. When all the cheese is melted combine the cheese sauce, andouille, and pasta. Taste and adjust the seasoning to your liking if necessary. Transfer the pasta to a half hotel pan. Top it with the cheddar/jack cheese mix. Bread crumbs are optional. Bake in the oven for 12-15 minutes or until cheese is melted.
Serve while hot!
