I had this awesome mac and cheese at The Black Pig, which is a restaurant with a few locations in Wisconsin. The last time I was at this restaurant, it was actually the third choice for lunch. The Mexican restaurant I wanted to go to for lunch that day had permanently closed a week prior, and I was extremely disappointed. The second choice was an Italian pizza place that just so happened to be closed for lunch on Sundays. So The Black Pig it was for lunch that day, mainly just because it was open for lunch on a Sunday. I was in such a bad mood that one of my favorite Mexican restaurants had closed, that I went out of character and ordered a large order of this mac and cheese. I took a few bites, and it was so good that I ended up devouring the whole thing, pledging to make my own version of this amazing dish at home.
Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup milk
salt and pepper
1/2 cup Sartori MontAmore cheese
1/2 cup Satori Parmesan cheese
1 box macaroni pasta
1 tablespoon Cajun seasoning, divided
2 andouille sausages, thinly sliced
3/4 cup shrimp
Note: Cajun seasoning can be a store bought mix or homemade. To make it GF, it should be homemade. Mix 1/4 cup paprika, 1/4 cup salt, 3 tablespoons pepper, 1 tablespoon onion powder, 2 teaspoons cayenne pepper, 1 1/2 teaspoons oregano, and 1 1/2 teaspoons thyme. Use amount as directed in recipe.
GF* - To make this gluten free, use GF pasta and flour. Use homemade Cajun seasoning.
Preparation:
1. Boil water and start pasta. Cook according to package directions.
2. While pasta is cooking, melt butter in medium saucepan over medium-high heat.
3. Whisk in flour, until butter is pasty.
4. Add milk and whisk until flour dissolves. Add 1 teaspoon Cajun seasoning, salt, and pepper.
5. To blacken the shrimp, toss 1 teaspoon Cajun seasoning with shrimp in a sealed plastic bag.
6. While pasta and sauce are cooking, heat oil in a skillet over medium heat. Cook onion and garlic until fragrant, about 2-3 minutes. Add sausage and blackened shrimp. Cook for about 4 minutes.
7. Bring milk mixture to a boil, then turn down to medium-low.
8. Stir in cheese. Sauce will thicken. Pour over pasta, add sausage and shrimp, and mix well. Top with extra cheese.
Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup milk
salt and pepper
1/2 cup Sartori MontAmore cheese
1/2 cup Satori Parmesan cheese
1 box macaroni pasta
1 tablespoon Cajun seasoning, divided
2 andouille sausages, thinly sliced
3/4 cup shrimp
Note: Cajun seasoning can be a store bought mix or homemade. To make it GF, it should be homemade. Mix 1/4 cup paprika, 1/4 cup salt, 3 tablespoons pepper, 1 tablespoon onion powder, 2 teaspoons cayenne pepper, 1 1/2 teaspoons oregano, and 1 1/2 teaspoons thyme. Use amount as directed in recipe.
GF* - To make this gluten free, use GF pasta and flour. Use homemade Cajun seasoning.
Preparation:
1. Boil water and start pasta. Cook according to package directions.
2. While pasta is cooking, melt butter in medium saucepan over medium-high heat.
3. Whisk in flour, until butter is pasty.
4. Add milk and whisk until flour dissolves. Add 1 teaspoon Cajun seasoning, salt, and pepper.
5. To blacken the shrimp, toss 1 teaspoon Cajun seasoning with shrimp in a sealed plastic bag.
6. While pasta and sauce are cooking, heat oil in a skillet over medium heat. Cook onion and garlic until fragrant, about 2-3 minutes. Add sausage and blackened shrimp. Cook for about 4 minutes.
7. Bring milk mixture to a boil, then turn down to medium-low.
8. Stir in cheese. Sauce will thicken. Pour over pasta, add sausage and shrimp, and mix well. Top with extra cheese.