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Preheat oven to 350°F.
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Heat a sauce pan over medium heat, add Andouille Sausage, cook until golden brown
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Remove sausage, add half the butter & add onion, red/green pepper & Cajun spice: allow to cook for 1-2 minutes
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Add Serrano, Poblano & Jalapeno peppers: allow to cook for 1 minute
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Add heavy cream & whole milk and bring to a simmer **Chefs tip
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Layer in pepper jack, mozzarella, cheddar, swiss & boursin. ***Chefs tip
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Stir in heavy cream and whole milk; allow to simmer (do not boil).
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Fold in each cheese one by one until fully incorporated.
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Add Sour Cream & the rest of the butter.
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Mixture should have thickened and taken on a sauce consistency
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Prepare cast iron skillet (rub sides with butter or use pan spray)
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In large mixing bowl combine elbow macaroni and cheese sauce, mix well
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Add macaroni mixture to cast iron pan
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Bake at 350 for 10-15 minutes, internal temperature should be at 165 degrees for 15 seconds.
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Remove from oven, add shredded cheddar blend
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Bake for an additional 2-3 minutes or until cheese has completely melted and is golden brown
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Remove from oven, add parsley & green onions
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Serve & enjoy!
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Pasta recipe: Fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.