Ingredients
½lbelbow macaroni
3tbspbutter
3tbspall purpose flour
1tbspdry mustard
2cupsmilk
1cupheavy cream
½cupyellow onion
1lbandouille sausage,casing removed
1bay leaf
1tspsweet paprika
1egg
3cupssharp white cheddar cheese
1tspkosher salt
1tspblack pepper
2tbsphot sauce
3tbspbutter
1cuppanko bread crumbs
1cupsharp white cheddar cheese
3cupsall purpose flour
1tspcayenne pepper
5eggs
1lbpanko bread crumbs
oil
Preparation
Cook the pasta according to package instructions until al dente; don’t overcook. Drain in a colander and rinse under running water until cooled slightly. Set aside.
Melt butter in 6-quart pot over medium-high heat. Add flour and mustard and whisk constantly for 5 minutes or until lightly browned.
Stir in milk, cream, onion, sausage, bay leaf, and paprika, and cook, stirring constantly, for about 5 minutes, until thickened. Reduce heat and simmer 5 minutes longer.
Gradually stir about 1 cup milk mixture into beaten egg, then add egg mixture back to milk mixture in pot. Add cheese, salt, pepper, and hot sauce, and stir until cheese is melted.
Remove from heat and stir in macaroni. Pour into a greased 2-quart rectangular baking dish.
Melt the butter in a small saucepan over low heat; stir in bread crumbs and remove from heat.
Sprinkle cheese evenly over macaroni, then sprinkle with bread crumb mixture.
Bake in a 350 degrees F oven for 30 minutes.
Let cool completely, then cover and refrigerate overnight.
The next day, cut the casserole lengthwise down the middle, then across into 1-inch bars.
Set up three bowls: in one, combine flour and cayenne; beat eggs in the second bowl, and place bread crumbs in the third.
Dredge macaroni bars in flour, then egg, then bread crumbs, and place on a baking sheet. Work quickly; don’t over handle.
Let bars rest in refrigerator the for 20 minutes to set crumbs
Heat several inches of oil in a deep-fryer to 350 degrees F.
Fry bars, a few at a time, for 3 to 4 minutes or until golden brown. Season hot bars with additional salt and pepper.
Serve immediately, and enjoy!
