Wednesday, March 16, 2016

Recipe: Andouille Mac & Cheese

Andouille Mac & Cheese
Food and Wine Magazine, Nov 2015, p.52
4 stars

A Cajun take on mac & cheese and the perfect accompaniment to brisket or ribs.

I didn't rate this a 5 because while there is a lot of delicious goodness, it doesn't have that bam(!) flavor.  The flavors meld together -- which is a good thing; I was just expecting a little more of a flavor punch and kick because of all the ingredients.

Ingredients:  shredded mild white cheddar, shredded sharp cheddar, andouille sausage, red bell pepper, onion, scallions, cilantro, parsley, pasta shells, whole milk, heavy cream, unsalted butter, flour, panko, garlic, thyme, cayenne, nutmeg, white pepper, Kosher salt, black pepper, canola oil, hot sauce, jalapenos

And by the way, the serving size for this is not 4 -- it's more like 8 or 10!  If you take a look at the photo of the item on Food and Wine's website, it looks like a huge chicken fried steak portion.

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