Dressed Up Mac and Cheese
INGREDIENTS
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16 ounces large elbow macaroni
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups milk, plus up to 1/2 cup more if needed
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2 teaspoons powdered chicken soup base/chicken bouillon
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1 teaspoon garlic powder
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1/2 teaspoon freshly ground black pepper
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2 cups shredded Colby-Jack blend
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4 ounces cream cheese
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2 cups shredded sharp Cheddar cheese (white or yellow)
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1/2 recipe Andouille Dressing, recipe follows, chilled (1 springform pan)
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Nonstick cooking spray, for the skillet and springform pans
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1 cup milk
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4 tablespoons (1/4 cup) unsalted butter, melted
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2 large eggs
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1 1/4 cups yellow cornmeal
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1 cup all-purpose flour
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1/2 cup turbinado sugar
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1 tablespoon baking powder
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Kosher salt
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Canola oil, for coating the pan
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12 ounces andouille sausage, finely diced
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1 white onion, finely diced
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1 green bell pepper, finely diced
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1 stalk celery, finely diced
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1 garlic clove, chopped
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1 1/4 teaspoons ground sage
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1 teaspoon powdered chicken soup base/chicken bouillon
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1/4 teaspoon freshly ground black pepper
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3/4 to 1 cup chicken broth
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