Creole Macaroni And Cheese
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
57
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
230 g
Elbow Macaroni (package)4 tbsps
Butter3 cup
Bread Crumb1 cup
Grated Parmesan Cheese2 stalks
Celery (chopped)1 tbsp
All-Purpose Flour1 tsp
Paprika1 tsp
Prepared Mustard1.5 cups
Milk1 cup
Gruyere Cheese (grated)1.5 cups
Shredded Cheddar CheeseDirections:
1
In a medium saucepan, melt 1 tablespoon butter
2
Cook macaroni in a large pot of boiling water until al dente
3
Drain
4
In a small pan, cook the andouille sausage over medium heat until done
5
Set aside
6
In the same pan, melt 1 tablespoon butter over medium heat
7
Add bread crumbs, and stir to coat
8
Cool, and then mix in Parmesan
9
Set aside
10
Saute onions and celery until translucent
11
Transfer to a bowl
12
In the same saucepan, melt 1 tablespoon butter over medium heat
13
Whisk in the flour, to make a white roux
14
Try not to let the roux brown at all, it should be white
15
Mix in paprika and mustard, then stir in milk
16
Bring to boil over medium heat, then add Gruyere and Cheddar cheeses
17
Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes
18
Season with salt and pepper to taste
19
Preheat the oven to 350 degrees F (175 degrees C)
20
Butter a 9x13 in pan, or similar sized casserole dish
21
Transfer cooked macaroni to the dish, and toss in the andouille sausage
22
Stir in the cheese mixture
23
Sprinkle the breadcrumb and Parmesan mixture evenly over the top
24
Bake for 20 minutes, or until crust turns golden brown