Andouille, Corn and Scallion Macaroni & Cheese

SERVES 6

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WHAT'S NEEDED
HOW TO MAKE
  • 4 cups pasta, any shape, cooked just short of al dente
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 1/3 cup AP flour
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup Cholula Chili Lime Hot Sauce
  • 4 cups pasta, any shape, cooked just short of al dente
  • 2 teaspoons Kosher salt
  • 2 links diced Andouille or other spicy/smoked cooked sausage
  • 2 ears fresh corn, kernels removed and separated.
  • 1 bunch scallions, sliced thinly

  • 1
    Preheat oven to 400 degrees.
  • 2
    Place butter and olive oil in large pot over medium heat. Once melted whisk in flour and stir until smooth and beginning to bubble.
  • 3
    Whisk milk into roux and continue to stir until smooth and thickened, approximately 8 minutes.
  • 4
    Mix in cheese until incorporated and remove from heat. Stir in all remaining ingredients except breadcrumbs until evenly mixed.
  • 5
    Place mixture into a 9”x11” casserole dish. Sprinkle top evenly with breadcrumbs and bake for 25 minutes or until top of mac and cheese is golden brown and bubbly.