Anything in the Mac and Cheese category is going to be good just by definition. This version adds Chipotle Pepper Flakes and Andouille sausage. And it’s way better than just good. It’s great. The recipe uses ½ lb. of pasta so I usually double it to use the whole box. You can make a double size, or make 2 and freeze one for later. You can also mix it up by using a different link of sausage like Chorizo for the second pan.
For this recipe you will need:
- ½ pound elbow macaroni
- 3 Tbsp butter
- 1 cup sweet onion, diced
- 3 Tbsp flour
- 1 Tbsp powdered mustard
- 3 cups milk
- 2 Tbsp Victoria Taylor’s Chipotle Pepper Flakes
- 1 large egg
- 12 ounces sharp cheddar, shredded
- sea salt
- fresh black pepper
- Optional- Linguica, Kielbasa, Andouille, or Chorizo sausage
Topping:
- 3 Tbsp butter
- 1 cup breadcrumbs
Preheat the oven to 350°
In a large pot of boiling salted water, cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Add the onions and cook until tender, about 4 minutes. Add the flour and mustard and stir for about 2 minutes, until well incorporated and free of lumps.
Stir in the milk and Chipotle pepper flakes. Simmer for 10 minutes. Temper in the egg.
Stir in ¾ of the cheese. Add salt and pepper to taste.
Fold the macaroni into the mix.
One addition I usually like to add to Macaroni and Cheese is ham. But for this dish I like to add Linguica, Kielbasa, Andouille, or Chorizo sausage. Just slice it up into bite size pieces, sauté it for about 4 minutes, and fold it in to the cheese mix with the macaroni. In this instance I used spicy andouille sausage.
Pour into a 2-quart casserole dish. Top with the remaining cheese.
Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
Bake for 30 minutes, until bubbly and slightly browned. Remove from oven and rest for 5 minutes before serving.
This spicy spin on macaroni and cheese is sure to be a crowd favorite which is why I always double the recipe and split it into two casserole pans. The first casserole is eaten right away, and the second is put in the freezer for a delicious and easy dinner at another time- without the clean up.
Best,
Victoria
