Pimiento & Abita Amber Mac-N-Cheese Melt Recipe
Ingredients
Sauce
4 oz Bleu Cheese
8 oz Flour
8 oz Butter
12 oz Diced Pimientos
32 fl oz Heavy Cream
32 fl oz Milk
32 oz American Cheese
32 fl oz Abita Amber
32 oz Mini Shell Pasta
32 oz Shredded Cheddar
Salt, Pepper, and Sriracha to taste
- Using Butter and Flour make a blonde roux mix
- Add room temperature Heavy Cream and str to avoid clumps, cook until it begins to thicken
- Add room temperature milk, cook until it begins to thicken
- Add the American and Bleu Cheeses, cook until cheese melts - stir occasionally
- Season to taste
- Add room temperature Abita Amber, slowly until desired thickness is reached
- Cook desired noodles to Al Dente
- In a large bowl add cooked noodles, and as much of the sauce as you need (approx. 1 qt of sauce per pound of pasta)
- Add in shredded cheddar, followed by pimientos
- Mix everything together
- Taste and adjust seasoning
Dijonaise
1 part Dijon Mustard
4 parts Mayo
- Mix together
Directions
Patty Melt
1 big spoonful of Pimiento Mac-N-Cheese
1 oz Butter
1 oz Dijonaise
2 slices of Wheat Bread
2 slices of American Cheese
2 slices of Bacon
2 - 3 oz Hamburger Patties
- Cook burger patties to desired temperature
- Butter bread and toast in a pan
- While bread is toasting, add Dijonaise and American Cheese to each slice
- When burgers are done, add to one piece of the bread
- Add cooked bacon and mac-n-cheese to the other piece of toast
- When bread is crispy, merge two halves together and remove from the pan
- Let cool slightly, cut pieces in half and enjoy!
Recipe by Chef Jean-Paul Martin of Fat Harry's | New Orleans, Louisiana
Winner of Abita's Cooking Louisiana True® Competition 2018