- 3
- 30 mins
- 70 mins
Ingredients
- For the poutine:
- 1 package of Alexi Food sweet potato fries
- For the andouille gravy:
- 1/2 pound andouille, diced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup chicken stock
- Salt and pepper to taste
- For the mac an cheese:
- 1 pound elbow pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 1/2 cups cheddar cheese, shredded
- Salt and pepper to taste
- Parsley, garnish
Preparation
Step 1
For the poutine:
Preheat oven to 425 degrees. Place fries on a baking sheet and bake for about 25 minutes or until golden brown. Set aside.
For the andouille gravy:
Preheat a skillet to medium heat. Add olive oil and andouille sausage to pan. Sauté andouille for a couple of minutes. Remove from heat and set aside. In the same skillet, melt the butter. Add the flour creating a roux and whisk for a minute letting the flour flavor cook out. Whisk in the chicken stock. Keeping whisking until the flour has been incorporated and there are zero lumps. Keep whisking until the sauce begins to thicken about 3 or 4 minutes. Add the andouille back in the skillet and stir.
For the mac and cheese:
Bring a pot of water to boil. Add elbow pasta to pot and cook according to package directions. Drain pasta and put pasta back in pot. Meanwhile, preheat a saucepan to medium heat and melt butter. Add the flour creating a roux and whisk for a minute letting the flour flavor cook out. Whisk in the milk. Keeping whisking until the flour has been incorporated and there are zero lumps. Keep whisking until the sauce begins to thicken about 3 or 4 minutes. Add the cheddar cheese, salt and pepper. Stir to make sure everything is combined. Pour cheese sauce in pot with the elbow pasta and stir.
To serve: pour mac and cheese into a skillet, top with poutine, and drizzle andouille gravy over top. Garnish with parsley.