Shrimp and Andouille Mac and Cheese from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp and Andouille Mac and Cheese

Prep Time: 1 Hour
Yields:
8–10 Servings

Comment:
Who doesn't love Mac & Cheese? Here in Bayou Country we have raised the bar on this classic dish by adding shrimp and andouille sausage to the recipe thereby creating a new and exciting baked mac dish. Try it and you will be preparing it often for friends and family.

Ingredients:

1/2 pound (70–90 count) shrimp, peeled and deveined

3/4 cup (1/2-inch) diced andouille sausage

1 (12-ounce) package elbow macaroni

2 cups grated Parmesan cheese, divided

2 and 1/2 cups grated Cheddar cheese

4 ounces Bittersweet Plantation Dairy® goat cheese, diced

1 cup seasoned Italian bread crumbs

3 tbsps melted butter

salt and black pepper to taste

granulated garlic to taste

4 tbsps butter

1 cup diced onions

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup minced garlic

1/2 cup flour

4 cups heavy whipping cream

1/4 tsp cayenne pepper

1/8 tsp ground nutmeg

Method:

Preheat oven to 350 degrees F. In a small mixing bowl, combine bread crumbs, melted butter and half of the Parmesan cheese. Season to taste with salt, black pepper and granulated garlic. Set aside. In a small saucepot, cook elbow macaroni according to package directions then drain. Cool under cold running water then set aside. In a 2-quart saucepan, melt 3 tablespoons of butter over medium-high heat. Add andouille and cook 2–3 minutes. Add onions, bell peppers and minced garlic then cook 3–5 minutes or until vegetables are wilted. Add shrimp and saute 3–5 minutes or until pink and curled. Add flour, blending well into the mixture and cook 1 minute, stirring constantly. Gradually whisk in heavy cream, bring mixture to a low boil and cook 3–5 minutes, stirring constantly. Stir in Cheddar, remaining Parmesan and goat cheese, stirring constantly until thoroughly melted. Season to taste using salt, peppers, granulated garlic and nutmeg. Add cooked elbow macaroni into the simmering sauce, stirring well to heat thoroughly. Pour mixture into a well-greased 13" x 9" x 2" baking dish and top with bread crumb mixture. Bake 12–15 minutes or until golden brown and edges are bubbling. Let stand for 10 minutes before serving.

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