Fess Parker Winery

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Barrett Crandall
March 31, 2014 | Recipes | Barrett Crandall

Big Easy Mac & Cheese

For those of you who did not attend our Big Easy Mardi Gras party earlier this month, we thought we would share our recipe for Big Easy Mac & Cheese so you can have a bit of the party at home.  Pair this macaroni and cheese with, what else, our Big Easy red blend.  


½ pound elbow macaroni
2 tablespoons butter
2 pounds Andouille sausage, cut into ½ inch rounds
2 tablespoons rendered fat from Andouille sausage
2 eggs
6 ounces evaporated milk
½ teaspoon Louisiana hot sauce
2 jalapenos, thinly sliced lengthwise
1 teaspoon Kosher salt
Fresh black pepper
¾ teaspoon dry mustard
10 ounces sharp cheddar, shredded


In a medium saucepan over medium heat cook the sliced Andouille sausage rounds and jalapeno.  Cook until sausage is starting to brown and the jalapeno is starting to soften, about 8-10 minutes.  Place the sausage and jalapeno on paper towels and pat dry.  Set aside.  Reserve 2 tablespoons of the rendered fat for later use.

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return to the pot and melt in the butter, add the rendered fat from the sausage.  Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Stir into the pasta and add the cheese.  Over low heat continue to stir until creamy and the cheese is melted.  Add the jalapeno and Andouille sausage and fold into the pasta.  Serve hot.  

If you wanted to serve this the next day you could place the macaroni and cheese in a casserole dish, or individual ramekins and cover the top with panko bread crumbs.  Put in a 350 degree oven until cheese starts to bubble and bread crumbs start to brown.

Recipe adapted from Alton Brown




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