Andouille Mac & Cheese

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This makes a lot.

Use a big 16x9 baking pan or a large foil roasting pan and a very large, deep skillet. If you can't find the chipotle cheese, use what you like.

Bread crumbs:

1/2 stick melted butter

1 pkg panko bread crumbs, plain

1 tbs Magic Swamp Dust cajun seasoning

1/2 cup parmesan, shredded

1 tsp garlic powder

optional: herbs like thyme, parsley

Cheese Sauce:

1 lb andouille, diced

1/2 cup butter

1/2 cup flour

4 cans evaporated milk

1 brick cream cheese, softened

8 oz smoky chipotle cheddar cheese, shredded

8 oz sharp white cheddar, shredded

Magic Swamp Dust cajun seasoning

1 lb macaroni (elbow or long, as you prefer), cooked according to package directions

Butter for greasing the pan

For the bread crumbs, mix all ingredients in a large bowl.

For the cheese sauce, brown the andouille in a skillet. Remove to the side to make the cheese sauce. Make a blond butter roux with the butter and flour, stirring constantly over medium heat for several minutes until incorporated and roux starts to darken just a bit. Whisk in evaporated milk. Incorporate cream cheese. Lower heat and add the rest of the cheese. Stir until melted. Add the andouille back to the sauce. Add about 1 tbs Magic Swamp Dust. Taste the sauce. Adjust seasoning as necessary.

In a large buttered baking pan, combine the cooked macaroni and andouille/cheese sauce. It should be really soupy. Spread the bread crumbs on top. Bake in a 350 oven for about 30 minutes or until bread crumbs are browned.