Cajun Style Mac and Cheese Tart Recipe
Prep Time:
N/A
Cook Time:
N/A
Description
Spruce (and spice) up your traditional take on mac and cheese with this recipe that uses our popular Andouille Sausage and Uncured Applewood Smoked bacon all wrapped neatly in a pie crust.
Ingredients
- 12 oz Certified Humane Andouille Cajun Style Sausage,
- 2 Cooked Slices Applewood Smoked Uncured Bacon,
- 1 Store Bought Pie Crust,
- ½ lb Elbow Macaroni,
- 1 Cup Whole Milk,
- ½ Cup Shredded Cheddar Cheese,
- 3 TBSP All-Purpose Flour,
- 3 TBSP Unsalted Butter,
- 1 Egg,
- 1 TBSP Olive Oil,
- Parsley,
- Salt & Pepper
Cooking Instructions
- Preheat oven to 400°F. In a skillet, add olive oil and 4 links of Andouille sausage, diced into 1/2” Sauté over medium heat until browned and heated.
- Fill a large saucepan with water and bring to a boil. Add pasta and cook according to package directions. Drain and set aside.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk to create a roux. Continue cooking, whisking constantly for 30 seconds, then add the milk in a steady stream, continuing to whisk. Bring to a simmer and allow the mixture to thicken. Remove from heat, and add the cheddar cheese, a pinch of salt, and pepper to taste. Stir to combine thoroughly, then combine with the Andouille sausage & cooked pasta.
- Roll out pie dough on a baking sheet. Place about 2 cups of the mac and cheese into the middle. Fold the dough border over the filling to form a 9 inch round leaving the mac and cheese exposed in the centre. Brush the pie edges with egg wash and bake for about 25-30 minutes, or until golden brown. Sprinkle with remaining cheese, bacon (cooked and roughly chopped), and parsley.
