CAJUN MAC AND CHEESE WITH NASHVILLE HOT CHICKEN SKINS

INGREDIENTS

• Mac and Cheese
• 1 box Barilla elbows
• 1 sweet onion finely chopped
• 2 qts whole milk
• 1 qt heavy cream
• 1 red pepper diced
• 1 poblano pepper diced
• 16 oz diced Andouille sausage
• 1 stick unsalted butter
• 1 1/4 cup of flour
• 1 Tbs ground Mustard
• 1 16 oz package of extra sharp white cheddar
• 2 16oz packages of shredded mild cheddar
• 16 oz shredded Amul cheese
• 2 16 oz packages of medium cheddar
• Edam cheese sliced for topping/ optional
• Chicken Fried Nashville Hot Chicken Skins
• 1 pound chicken skins
• 16 oz buttermilk
• 2 Tbsp Cholula hot sauce
• 1 Tbsp Kosher salt
• 1 Tbsp smoked paprika
• 1 Tbsp black pepper
• 24 oz of all purpose flour
• 10 oz Panko
• Nashville hot oil mixture
• 2 Tbsp smoked Paprika
• 1 Tbsp Chili powder
• 4 Tbsp brown sugar
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp cayenne pepper
• 2 Tbsp kosher salt

PREPARATION

1. For the Mac and Cheese:
2. 1. Pre-heat oven to 350 degrees.
3. 2. Bring salted water to boil in a large pot and add elbow macaroni and cook until al dente.
4. 3. Cool with running cold water and strain. Set aside in large baking dish or hotel pan.
5. 4. Melt butter in a large sauce pot.
6. 5. Add finely minced onion, peppers and sausage saute for 3 minutes.
7. 6. Add flour whisking to ensure the roux is smooth to peanut butter consistency. Add milk slowly while continuing to whisk.
8. 7. Add half of heavy cream.
9. 8. Allow to simmer for 10 minutes until slightly thickened. Add mustard powder and salt and pepper to taste.
10. 9. Simmer for an additional seven minutes.
11. 10. Cut white cheese into cubes and add to Bechamel. When cheese is completely melted into bechamel, pour mixture over macaroni and add remaining cheeses, stir to combine and add remaining heavy cream.
12. 11. Season with salt and pepper to taste. Cover and bake for fifteen minutes.
13. 12. Remove from oven top with Edam cheese slices and bake at 350 degrees for 25 additional minutes or until cheese is melted and bubbly.
14. For the
15. Chicken Fried Nashville Hot Chicken Skins:
17. 1. Heat Fry oil to 350 degrees.
18. 2. Add hot fry oil to Nashville hot mixture until mixture is loose and coats the basting brush.
19. 3. Dredge chicken skins in seasoned Panko and all purpose seasoning.
20. 4. Fry until golden brown and crispy.
21. 5. Immediately toss chicken skins in Nashville hot mixture.
22. 6. Top hot Mac and cheese with crispy chicken skins and drizzle sauce over the top for extras spice and scallions.