foodie fridays: cajun mac and cheese rustic tart
“Welcome to Foodie Fridays! Embark on a culinary journey with our Cajun Mac and Cheese Rustic Tart. A delightful fusion of flavors that adds a gourmet touch to your Friday dining experience.”
Growing up, I drank a glass of milk every day.
I wasn’t so much interested in scoring nutritional points, but simply loved the way a cold glass of milk tasted. Okay, that and I really wanted to be on the milk mustache billboards. Got milk? Um, duh.
Even though my milk consumption didn’t earn me a celebrity status, I still believe in the magical powers of milk. Did you know that milk is the number one source of calcium, vitamin D, and potassium? Not just milk, but dairy foods are also a great way to consume up to eight grams of protein in your daily diet. No way? Yes, way!
Recently, the American Dairy Association approached 11 food bloggers and myself, to create dairy themed recipes. We were on it like poured milk over cereal. For example, everyone loves a good mac and cheese recipe because it’s chocked full of gooey cheese. Well, I thought it would be fun to take a traditional mac and cheese and turn into a tart. This Cajun Mac and Cheese Rustic Tart is a great recipe for any holiday party or recipe exchange because all you need to do is bake and slice. Plus, the spice for the andouille sausage really makes this tart holiday worthy.
But the Cajun Mac and Cheese Rustic Tart isn’t the only thing that will spice up your holiday. Remember tis’ the season for giving, friends! American Dairy Association Mideast is committed to the health and wellness of Americans and wants to ensure everyone has a healthy meal this holiday season.
Did you know that of the pounds of food available in food banks, only 5.3% are dairy? Thus, the American Dairy Association Mideast has decided to donate $1 to Feeding America; meaning, $1 for every “like”, comment or share that each of the bloggers’ 12 recipes receive on their Facebook page between Dec. 6 and 13th. How cool is that? That means we need YOU. So go “like” and give a little!
Also, don’t forget to join us next Thursday, December 12th @ 9pm EST for our Big Holiday Potluck Twitter Chat. We’ll be discussing recipe ideas, entertaining, tips, and how to have a “Moo”-ry Holiday! You don’t want to miss out!
Disclosure: I was compensated American Dairy Association Mideast for this post. All my opinions expressed are 100% my own.
Cajun Mac and Cheese Rustic Tart
1 store bought pie crust
1 1/2 cups andouille sausage, diced
1 tablespoon olive oil
1/2 pound elbow macaroni
3 tablespoons all-purpose flour
3 tablespoon unsalted butter
1 cup whole milk
1/2 cup mild cheddar cheese, grated (+more for garnish)
2 pieces bacon, cooked, chopped, garnish
1 egg, cracked and mixed, for egg wash
salt and pepper to taste
Preheat an oven to 400 degrees.
In a medium skillet preheated to medium heat, add olive oil and andouille sausage. Saute for a couple of minutes until brown. Remove from skillet and set aside.
Fill a large saucepan with water and bring to a boil. Add pasta and cook according to package directions. Drain and set aside.
In a small saucepan preheated to medium heat, melt unsalted butter over medium-high heat. Whisk in flour to create a roux. Keep whisking until well incorporated and then add milk, bring to a boil. Keep whisking until sauce starts to thicken. Reduce heat to medium-low. Add cheddar cheese, dash of salt and pepper. Stir until the sauce coats the back of a spoon. Pour sauce into bowl with pasta and andouille sausage. Stir to combine.
Roll out pie dough on a baking sheet. Place about 2 cups of the Cajun mac and cheese into the middle. Take the pie and fold the dough border over the filling to form an 9-inch round leaving the mac and cheese exposed in the center. Brush the pie edges with egg wash and bake for about 25 to 30 minutes or until golden brown. Sprinkle with remaining cheese, bacon, and parsley!
“Conclude your Foodie Fridays with the savory satisfaction of Cajun Mac and Cheese Rustic Tart. It’s a deliciously unique twist that leaves your taste buds craving more gourmet delights.”