Going back to my childhood one of my favorite comfort meals was polish sausage in a box of kraft mac-n-cheese. Seeing how this weeks throwdown is a tubesteak throwdown, I settled on making a gourmet version of my childhood favorite
Here is the cast of character
You have macaroni noodles, jalapeno, onion, my favorite smoked sausage, gruyere, extra sharp cheddar, and some parmesan
The sausages went on the Akorn to warm through and get a little bit more smoke on them
While they warmed through it was time to boil the pasta. You want the pasta extra al dente as it will also get baked later on. It was also time to make a nice smooth cheese sauce. The secret to my cheese sauce is adding an egg in
Then I pulled off the sausages to slice up.
It was now time to saute the onions and jalapenos. After a few minutes the sausage would be added in to get some crust on the outside of them
After the sausage caramelized, it was time to add the pasta and cheese sauce
Then some more cheddar was thrown on top and it is now in the Akorn heating through.