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  • Recipe

Spicy Cajun Mac & Cheese with all Natural Uncured Smoked Andouille Sausage

Spicy Cajun Mac & Cheese with all Natural Uncured Smoked Andouille Sausage

Ingredients

  • 4 oz.
    Chef's Line® All Natural* Uncured Smoked Andouille Sausage, diced
  • 1 T
    Pacific Jade® Plain Coarse Panko
  • 1/2 T
    Monarch® Granulated Cajun Seasoning
  • 1 T
    Cross Valley Farms® Fresh Chopped Cilantro
  • 1/2 c
    Del Pasado® Queso Menonita Loaf, melted
  • 1 c
    Roseli® Cavatappi Pasta, cooked

Preparation

  1. In a medium size sauté pan over medium heat, add the andouille sausage. Be sure to render out some of the fat and brown the andouille sausage.
  2. Remove andouille sausage from pan and reserve, add panko bread crumbs and Cajun seasoning to the rendered sausage fat. Cook on medium low heat until panko is brown and crispy. Remove from pan and allow to cool on a half-sheet pan.
  3. In a separate sauté pan, add hot pasta, melted cheese and 3 oz. of the sausage. Mix to combine; a splash of milk may be added if cheese sauce is too thick.
  4. Plate pasta mixture in a bowl-type vessel and garnish with 1 oz. of the cooked andouille sausage, sprinkle with toasted panko and chopped cilantro.

Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1