DJ’s Boudain Baked Mac & Cheese
Ingredients:
- 8 oz Elbow Macaroni, Cooked
- 1 tbsp Extra Virgin Olive Oil
- 6 tbsp Unsalted Butter
- 1/3 cup All-Purpose Flour
- 1 1/2 cups Whole Milk
- 1/2 cup Heavy Whipping Cream
- 4 cups Sharp Cheddar Cheese, Shredded
- 1 cups Gruyere Cheese Shredded
- Cajun Seasoning
- 1 1/2 cups Panko Breadcrumbs
- 4 tbsp butter, Melted
- 1/2 cup Parmesan Cheese, Shredded
- 1/4 tsp Paprika
Directions:
- Preheat oven to 350°F. Lightly grease an 8x8 inch baking dish and set aside.
- Cook macaroni one minute shy of al dente according to the package instructions. Remove from heat, drain, coat with olive oil, and set aside.
- In a skillet, cook 2-4 DJ’s Boudain links or equivalent DJ’s Boudain Rice Dressing (depending on how much boudain flavor you want). Set aside.
- Melt 6 tbsp butter in a deep saucepan. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in Cajun seasoning.
- Add two cups of shredded sharp cheddar and whisk until smooth. Add one cup of shredded gruyere and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled macaroni until combined, then add DJ’s Boudain until everything is fully coated with the cheese sauce.
- In a skillet, melt 4 tbsp butter, combine panko breadcrumbs, shredded Parmesan cheese, and paprika.
- Pour half of the mac and cheese into the prepared baking dish. Top with one cup of shredded sharp cheddar cheese and then the remaining mac and cheese. Top with breadcrumb mixture, remaining shredded sharp cheddar, and paprika.
- Bake until bubbly and golden brown, about 20 minutes. Serve immediately.