Macaroni and cheese is one of those dished that everyone remembers from your youth. A cool fall day, coming home from school and diving head first into a warm bowl of creamy macaroni and cheese would make my afternoon, and always gave me something to look forward to. Not that getting out of school wasn't something to look forward to, but this was something tangible.

I have upadted this classic childhood dish to include two of my favorite ingedients, andouille sausage and blue cheese. Aidell's makes a pretty good andouille, and Maytag for the cheese (if you are going domestic). Whole Foods market does offer a wide selection of imported blue cheese and they are certainly worth a look for some of the more exotic varities of this tasty cheese.

Please link to this site if you own a blog and have enjoyed this recipe...cheers!

sw

Macaroni and (Blue) Cheese with Andouille Sausage

Printable version of this Macaroni & cheese recipe (word doc).

Yield: 4 Servings

Ingredients:

½ lb elbow macaroni

2 T butter

2 T flour

½ # andouille sausage, cooked, cooled and sliced

1 cup milk

10 ounces shredded cheddar cheese

½ cup blue cheese

½ teaspoon black pepper

Instructions:

1. Warm up the broiler.
2. Boil pasta to al dente in salted water, drain, and set aside with a lid to keep warm.
3. In a medium saucepan, melt the butter over medium-low heat, add the flour and cook for about 3-5 minutes or until it smells slightly nutty, stirring constantly.
4. Whisk in the milk and bring to a simmer, stirring occasionally.
5. Remove from the heat and add the rest of the ingredients.
6. Stir into the pasta and place under the broiler until the top becomes a bit brown and toasty.
7. Plate and serve.

Home | About | Contact | CV (resume) | Photography | Recipes | Links

All content, photographs and recipes © 1986-2006 aGreatChef.com, all rights reserved