"Growed Up" Mac and Cheese (Revamped)

 

"Growed Up" Mac & Cheese

(Revamped)

It is January 2024 and it is foggy and chilly.  Not as much rain thus far, as I had hoped there'd be, but such is life. Tis the season for nice, gooey, hot, rich, flavorful comfort all-in-one meals, and I have just the one! Almost everyone loves mac and cheese. Not me. I am one of the few who cannot stand the boxed powdery instant mac and cheese thingamys.  My oldest son loves them; good for him. I do not make this often, but when I do, I go all out. My "Growed Up" Mac & Cheese is a meal to feed up to eight on a cold, foggy or rainy winter's night. It can be a side dish to something grander, even! Let's get to it, shall we?

Ingredients

 

1 box Elbow Pasta (macaroni)

2 cups mozzarella (smoked, preferably)

1 cup smoked White Cheddar 

1 cup Fontina

salt and pepper

 

six andouille sausage links, bias sliced

1 white or yellow onion, finely chopped

1/2 head roasted garlic, mixed

2 tablespoons smoked paprika

1/2 cup fresh grated parmigiano-reggiano

2/3 to 1 cup flour

1 cup buttermilk

2 full tablespoons evoo 

1 cup or half a can or bottle of beer

*Any other spices you might want to add, such as nutmeg or coriander, your favorites!

Preheat the oven to 375-degrees.  Spray a 9 by 13 pan with non-stick cooking spray. 

In a pot, bring four quarts water and half a beer to a boil.  Generously salt the water.  You know the drill.....it's the only chance you get to season the pasta. In a separate skillet, add a drizzle of grape seed or vegetable oil, or, your favorite oil that can take high heat. Add the sausage slices to the hot skillet. Sear until the sausages have a good crust on them. THAT's more smoked flavor you want in your meal! As the water boils, set the sausages aside., Add the pasta and cook until al dente, just before done. Strain the pasta into a colander or use a spider to place it in a large bowl.  

Get a good crust on the andouille sausages.

Add two rounds of evoo into the now empty pot over medium heat along with half a stick of butter to start a roux. I used garlic infused evoo (extra virgin olive oil). I had roasted a head of garlic (halved, first) prior to the start of this.  I oozed out half of the garlic cloves and mashed them into the butter and oil. I added buttermilk (my Grandma P taught me that) and the flour. I also added half of a beer.  THAT'S what makes it "Growed Up".  Use a whisk to vigorously stir the mixture to get rid of any lumps and to make it thicken. *Add any spices you may want to add at this time, the paprika and onions, and continue stirring.  Then, except for the parmigiano-reggiano, add the rest of the cheeses. This will be an arm work out, so square your shoulders! Stir the cheese to blend it with the roux and melt it thoroughly. The aroma will devastate you, it'll be so good! Now for the fun part. Add the sausages into the cheese and incorporate it throughout. Finally, and whew!, add the macaroni to the mix.  One final massive stir-fest!

Add the mixture to the cooking spray ready pan. Use a wooden spoon or spatula to level it out. Add a nice layer of the grated parmigiano-reggiano and drizzle a little bit of evoo over it; just a tiny amount.  Place the pan into the preheated oven for 35 minutes. 

I have a confession.  I took photos of the pan ready to go into the oven, and i deleted them by accident.  My apologies.  Forgive me. 😑

Once it is done baking, remove the pan.  Let it sit for about 30 minutes, maybe a little less time, but it needs to rest and congeal.  OR.....you can just serve it hot out of the oven.  That's the way I do it. Garnish with whatever you like. I garnished with scallions, which I grow in my indoor garden. 

As I mentioned earlier, this will serve six to eight people quite easily, maybe with some leftovers! Also, this can be the main meal or it can be a side for even more than eight hungry eaters! 

As Always, I am so grateful for your visit!  Please let me know if you use this recipe or use this as a base to make your own.  I'd LOVE to hear about it!  

Now, Go Cook For Someone You Love!!!

~Martin

In-House Cook

 We spent Christmas and almost New Year's in Vegas and Arizona (Sedona and Tucson).  The best days Ever. Foley went with us, too!