For this mac we’ve combined spicy andouille sausage, a mix of cheeses, and sriracha for an extra layer of peppery, garlicky heat. When Sfoglini Semolina Rigatoni is folded into all this goodness, every bit of sauce is captured for the perfect cheesy bite.
MAKES FOUR - SIX SERVINGS
Slice the andouille about 1/4 inch thick. Place a large saute pan over medium high heat, then sear the sliced andouille until golden on both sides. Work in batches, transferring the andouille to a bowl with a slotted spoon as it browns, to leave any rendered fat in the pan. Turn the heat down to low.
Stir the celery seed, paprika and pepper into the andouille fat left in the pan, letting the spices bloom. They should become fragrant in just a minute or so, then pour in the milk, using a spatula to scrape up any browned bits in the bottom of the pan. Add in the onion, cut-side down, as well as the salt. Keep over low heat to infuse the flavors without simmering or scalding, about 10 minutes. Stir occasionally.
Preheat a high broiler.
Bring a pot of heavily salted water to a boil. Cook rigatoni according to box instructions.
Scoop out the onion from the milk and discard, then bring the heat up to medium. Whisk in the butter and flour, and continue to whisk until the sauce becomes smooth and thick, about 10-12 minutes.
Turn the heat to the sauce off, then stir in the cheese, along with 1-2 tablespoons of sriracha, to taste. Fold in the pasta and andouille, and transfer to a baking dish if desired.
Place under a high broiler, just a minute or so, until the top of the mac is golden and bubbling. Serve immediately.
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Chef’s Note: To add some more veggies to the mac, finely mince 1/2 green bell pepper, 2 celery ribs, and 1/2 yellow onion, and saute them in the andouille fat after blooming the spices. No need to use the half onion in the infusion if you go this route!
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