The Gourmet Kitchen by Jennifer Farley

Author:Jennifer Farley
Language: eng
Format: epub
Publisher: Gallery Books

ANDOUILLE MACARONI AND CHEESE

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PREP TIME: 5 minutes | COOK TIME: 25 minutes | TOTAL TIME: 30 minutes | YIELD: 4 to 6 servings

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Homemade macaroni and cheese might sound intimidating at first, but it’s actually easy and quick to prepare. The sauce is made from béchamel, a basic French white sauce. Though it sounds fancy, it’s made from three kitchen staples: flour, butter, and milk. I like using turkey Andouille in this recipe because it’s a bit leaner and the cheese sauce is already very rich. Regular Andouille will work as well, but make sure to thoroughly drain excess fat from the sausage using paper towels. Both sharp and mild cheddar cheese will work in this recipe.

1 pound dry elbow pasta

18 ounces (approximately 6 links) precooked turkey Andouille sausage, diced small

1 to 2 teaspoons extra-virgin olive oil as needed

3 ounces (6 tablespoons) unsalted butter

1/4 cup plus 2 tablespoons all-purpose flour

3 cups whole milk (2% milk can be substituted)

1/2 teaspoon kosher salt

10 ounces cheddar cheese, grated (approximately 2 3/4 cups)

Ground black pepper

1. Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, 8 to 10 minutes. Drain, rinse briefly to prevent sticking, and set aside.

2. In a large nonstick skillet, cook the Andouille sausage over medium heat, stirring periodically, until brown and crispy, approximately 5 minutes. If the sausage begins sticking to the pan, add 1 to 2 teaspoons oil.

3. In a Dutch oven or large saucepan, melt the butter over medium-low heat. Add the flour, whisking to combine. Continue whisking for approximately 5 minutes. Slowly whisk in the milk, add the salt, and turn up the heat to bring the mixture to a boil, whisking constantly. The mixture will begin to thicken. Continue whisking vigorously for 2 to 5 minutes, or until the mixture is creamy and velvety, making sure to periodically scrape the bottom of the pan to prevent congealment. Remove from the heat and immediately whisk in the cheese, a handful at a time, while the sauce is still hot. Stir in the elbow pasta, coating evenly with the sauce. Season with additional salt, if desired.

4. Before serving, top each bowl of macaroni and cheese with a generous helping of sausage and pepper.

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