*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Recipe courtesy of Chef Zoe Adelstein, Providence, RI.
Smoked andouille sausage combines with a creamy cheese sauce and a touch of heat in this crispy crunchy waffle.
3 each andouille sausage, diced
3 tablespoon butter
3 each red bell pepper, diced
½ cup flour
4 cups heavy cream
1 tablespoon Tabasco
4 cups sharp cheddar (white and orange mix)
3 packages Barilla Pipette
3 medium yellow onions, diced
6 tablespoons olive oil
9 each garlic cloves, minced
½ cup unsalted butter
2 cups 2% milk
1 tablespoons dry mustard
2 tablespoons Zoe’s Cajun Spice Mix
Bring a large pot of water to a boil and season with salt, cook the pasta for 7 minutes then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
While the pasta is cooking, in a large pan sear the andouille sausage until fully cooked and well browned.
Remove the sausage from the pan and hold in a bowl.
Add peppers and garlic to the same pan and cook until soft and fragrant, about 5 minutes.
In a separate small pot add the butter, olive oil and onions then cook over low heat until the onions have slightly browned and become super sweet. Combine with the sausage.
For the roux, in a separate medium pot add the butter and melt. When melted add the flour and whisk well so its fully combined. Cook over medium high heat for 1 minutes stirring well.
Add the milk, heavy cream, dry mustard, hot sauce and Cajun spice mix. Continue to whisk and reduce the heat to medium.
When the mixture begins to bubble add the cheese and reduce the heat to low. Whisk until the cheese is well combined.
In a large bowl combine the pasta, cheese sauce and sausage and pepper mixture.
Butter a rimmed baking sheet and spread the mac and cheese evenly. Wrap in plastic and place into the fridge until firm and cold.
Remove the mac and cheese from the pan and cut into bread sized slices. Place more cheese between the two slices.
Using a waffle maker, add the mac and cheese and cook the pasta waffle until perfectly browned and crispy. It should easily lift off the waffle maker.