Sunday Supper: Andouille, Jalapeño, and Habanero Mac and Cheese
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Mac and cheese is all-but-universally beloved. Even a bad version is likeable enough. That said, takes that incorporate creative ingredients—or lingering ingredients from the fridge—are even better. Here, andouille sausage, jalapeños, and habaneros offer an update, while a breadcrumb topping gives it a bit of crunch.
If you can get your hands on fresh sausage, by all means do. If not, the smoky supermarket variety—or even kielbasa—will work just fine.
Note: A word to the wise: add additional milk if necessary to achieve a creamy, slightly loose consistency, since the noodles have a tendency to suck up the sauce.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.