I love mac & cheese. I love New Orleans, so let's combine the two. Three cheeses, lots of spice, andouille sausage, and most importantly, the right pasta. Spaghetti! Flavor, on creamy goodness with spice that will make sure you take bite after bite. I hope you like it.
3 cups sharp cheddar cheese, grated
1 cup pepper Jack cheese, grated
2 cups mozzarella cheese, grated
24 ounces whole milk
16 ounces half and half
2 cups andouille sausage, sliced thin
12 ounces crab meat (Crosby's Crabs)
4 tablespoons olive oil
4 tablespoons flour
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon seasoning salt
3 tablespoons shallots, diced
1 teaspoon lemon zest
2 tablespoons diced parsley
1/4 cup chives
16 ounces dry spaghetti
1 tablespoon chives
In a soup pot on medium heat, add olive oil and andouille sausage. Brown sausage on both sides and remove from pan to a paper towel.
In a pasta pot cook pasta until soft but before Al dente. Drain and set aside.
Check oil; make sure there is 4 tablespoons and add flour; whisk and cook for 5 minutes.
Add shallots, and cook until soft about two minutes, whisking often.
Add Dijon mustard and whisk.
Add milk and half and half 1 cup at a time. Reserve 1 cup for top.
Add cheese a cup at a time and stir.
Add peppers and seasoning salt.
Cook until it starts to bubble.
In a large (I mean really large) bowl, add sausage, crab meat, spaghetti and toss.
Add parsley and lemon zest.
Add cheese and combine.
Heat oven to 350.
Place in an oven-safe dish and top with remaining cheese.
Bake for 25 minutes or until the top cheese browns.
Top with chives.
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