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Andouille Sausage and Kale Mac ’n Cheese

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Level: Easy

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Description

A hearty bowl of cheesy comfort with andouille sausage, kale, cheese and pasta.

Ingredients

  • 2-½ cups Dried Shell Pasta
  • 12 ounces, weight Andouille Sausage, Halved Lengthwise And Diced
  • 5 cups Chopped Kale
  • 2 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2 cups Whole Milk
  • 3 cups Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 Tablespoon Dijon Mustard
  • ¾ teaspoons Cajun Seasoning
  • 1 whole Egg
  • ½ whole Yellow Onion, Diced
  • ¾ cups Panko Bread Crumbs
  • ½ teaspoons Garlic Powder
  • 1 Tablespoon Olive Oil

Preparation

Preheat oven to 350 F.

Bring a large pot of water to a boil and cook pasta for 7-8 minutes or according to your package instructions for al dente. Drain.

While pasta is cooking, heat andouille sausage in a skillet over medium heat. When it’s browned a little bit, add the kale and cook just until wilted, about two minutes. Transfer the mixture to a plate and set aside.

In the same pan, melt butter over medium heat. Whisk in flour and cook the paste for a minute. Slowly whisk in milk until mixture is smooth. Whisk in cheeses and cook until melted. Whisk in Dijon mustard and Cajun seasoning.

Beat your egg in a small bowl. Slowly beat a few tablespoons of the hot milk mixture in with the egg to temper it. Then slowly whisk the egg back into the pan with the milk mixture. Stir in andouille sausage, kale, and onion. Mix well.

Pour macaroni and cheese into a 2 quart casserole dish.

In a bowl combine panko bread crumbs, garlic powder and olive oil. Sprinkle the panko mixture over the top of the macaroni and cheese.

Bake in the preheated oven for 20-25 minutes or until bubbly and the crust has turned golden. If you would like a bit more brown on the crust, turn on a broiler for a minute or two at the end of the cook time. Serve hot.

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