Cajunville Mac & Cheese

Cajun French: le fromage (lu frō-maj) – cheese

It’s all about the cheese. This is called Mac & Cheese for adults – it is rich, ooey and gooey. Adding the andouille sausage gives it another flavor level. This dish can stand along or be used as a side.

Mais C’est Bon!

Enjoy!!

Ingredients:

8 ounces elbow macaroni
6 oz andouille sausage
Butter
Flour
1 ½ cups milk
½ cup heavy cream
10 ounces block very sharp cheddar (sharp can be used)
3 ounces block Fontina Cheese (Havarti may be substituted)
3 ounces block Gruyere Cheese
Cajunville seasoning
Cayenne pepper
Ground Mustard
Red pepper flakes
Salt
½ cup sour cream
2 lg clove garlic, minced
1 cup Panko bread crumbs
1 tablespoon mixed fresh herbs (we use chives, thyme, oregano & rosemary) – use which herbs you like. Dry may be substituted.

Directions:

Make sour cream mixture (best made an hour or so before cooking):
Combine ½ cup sour cream, 2 lg cloves minced garlic, pinch of salt
Mix well and refrigerate

Topping:
1 cup Panko bread crumbs
2 Tbl melted butter
1 tsp Cajunville seasoning
1 tsp red pepper flakes
⅛ tsp cayenne pepper
1-2 Tbl fresh herbs (we use chives, rosemary, oregano & thyme) use what you like
Combine well and set aside

Preheat oven to 350 convection 375 standard degrees.
Bring large pot of water to a rolling boil. Season with 1 ½ Tbl Cajunville Seasoning. Cook pasta al dente (about 6 min) or to your liking. Drain and place in large mixing bowl.
Heat cast iron baking skillet* med high to high
Cook andouille in skillet for 5 min
Remove andouille from skillet
Melt 3 tablespoons of butter in a skillet, whisking. This will also deglaze the skillet gratin.
Add the 3 Tbl flour. Cook, whisking constantly, over medium heat for about 1 minute.
Continue whisking and slowly pour in 1 ½ cups milk and ½ cup heavy cream. Cook over medium heat until thickened and smooth. Coating the back of a spoon.
Remove from the heat and whisk in 10 oz grated cheddar cheese, a little at a time.
Add, 1 ½ tsp Cajunville seasoning, ¾ tsp ground mustard and ¼ tsp cayenne. Continue stirring until smooth and creamy.
Pour cheese sauce over cooked macaroni and stir to coat.
Taste and season with additional seasoning, if needed.
Spoon half of the macaroni and cheese in the skillet.
Spread the sour cream mixture over the macaroni and cheese.
Spread the andouille over the sour cream mixture
Sprinkle with 3 oz grated Fontina Cheese
Sprinkle with 3 oz grated Gruyere Cheese.
Spoon remaining macaroni and cheese over the top.
Cover the macaroni and cheese with the topping mixture.
Bake for 25 minutes or until the sauce is bubbly and the top is browned.
Let sit for about 5 minutes
Serve and enjoy

*If you are not baking in a cast iron skillet, use a 10×10 pan or equivalent. Grease pan.