Wednesday, June 15, 2011

Cajun Mac and Cheese

I made this for The Marine and froze it in individual servings. It's sort of a take off on jambalaya but without tomatoes and rice.

I used tasso, andouille, poblano and red and green bell peppers and celery. No onions, he doesn't like them. I used a couple different Cheddars and Monterrey Jack cheese.

Boil some kind of pasta. I like these spiral noodles because they hold up well to a heavy sauce.

I seared the sausage and ham.

Then mixed it in to the drained pasta with the diced vegetables. I like to add them raw because they cook a bit in the hot cheese sauce and I like them to keep a bit if their crunch.

I whisked 18 oz. of evaporated milk, 1 cup whole milk, 6 egg yolks, black pepper and some Cajun seasoning.

Melt 4 tablespoons of butter in a pan and add the milk/egg mixture. Stir in the cheese until it melts. You need about 6 cups of cheese.

Stir the cheese mixture into the pasta. Stir around until the cheese is absorbed and the pasta is creamy.

This doesn't need to bake in the oven. Quick, simple and delicious!