Cajun Style Mac and Cheese Tart Recipe

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.

Serves 4

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

Directions:

1) 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.

2) Fill a large saucepan with water and bring to a boil. Add pasta and cook according to package directions. Drain and set aside.

3) 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.

4) 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 center. 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.