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Smoked Andouille Mac & Cheese with Toasty Garlic Crumbs

Smoked Andouille Mac & Cheese with Toasty Garlic Crumbs

Ingredients

  • 1 link
    Chef's Line® All Natural Uncured Smoked Andouille Sausage
  • 1 oz.
    Glenview Farms® Unsalted Butter
  • 1 oz.
    Monarch® All Purpose Flour
  • 10 oz.
    Glenview Farms 2% Milk
  • 1 c
    Metro Deli® Hickory Smoked Cheddar Cheese, shredded
  • 1 c
    Roseli® Cavatappi Pasta, cooked
  • 1 tsp.
    Monarch Chopped Garlic in Oil, oil reserved
  • 2 tsp.
    Pacific Jade® Coarse Panko

Preparation

  1. In a medium sauté pan, combine panko with the chopped garlic and a spoonful of reserved oil. Heat over medium high, stirring frequently until crumbs are slightly toasted and fragrant. Set aside.
  2. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook until it turns a pale golden-brown color, then add milk, scraping bottom and sides of pot, and continue to cook until sauce thickens slightly. Stir in shredded cheese.
  3. Stir in cooked pasta and adjust consistency of sauce with additional milk or cheese, if necessary.
  4. Meanwhile, cook sausage over a preheated medium high grill or griddle until internal temperature reaches 165°F and exterior has some char marks. Remove from grill and slice into bite-sized pieces and stir half of sausage into pasta.
  5. Portion mac and cheese into a heat-safe dish, and top with remaining sliced sausage and garlic panko crumbs. Place under broiler and carefully broil the top, so the crumbs toast further and the cheese caramelizes.

Recipe by Chef Laura Vaughn, Corporate Brands Chef, Rosemont, IL
Serves 1