Bourbon Mac
Ingredients
- 2 tablespoons butter ⓘ
- 2 tablespoons flour ⓘ
- 1-1 1/2 cups room temperature heavy cream ⓘ
- 2 tablespoons bourbon (I use Jim Beam) ⓘ
- 1 teaspoon ground mustard
- 2 tablespoons cajun seasonings
- 1 box of cavatappi pasta ⓘ
- 1/4 cup bread crumbs ⓘ
- butter to grease pan
- salt & pepper to taste
- 1/2 cup sharp cheddar cheese, shredded ⓘ
- 1/2 cup gouda cheese, shredded. (Smoked gouda works well, too) ⓘ
- 1/2 cup Jarlesberg cheese, shredded ⓘ
Instructions
- Cook pasta to al dente. Butter a large casserole dish. Preheat oven to 350 degrees. Bake prociutto slices until crisp.
- Make standard bechamel sauce: melt butter in heavy-bottomed sauce pan. Sift flour into butter and cook, stirring constantly until paste cooks. Whisk in 1 and 1/4 cup heavy cream and bring to a light boil. Simmer, stirring constantly.
- Stir in bourbon, then ground mustard and Cajun seasonings. Add salt & pepper to taste.
- Stir in cheeses in small batches, allowing each batch to melt before adding another. If needed, add more cream to achieve desired consistency.
- Drain pasta. Add a single layer of pasta to casserole dish and pour 1/2 of the cheese sauce over. Add another layer of pasta, pour remaining cheese sauce over. Mix well. Sprinkle with bread crumbs. Bake uncovered for 8-10 minutes, just long enough to cook pasta through and mingle with sauce. Remove from over, and sprinkle with crushed prociutto. Serve immediately.
Nutrition & Diet Analysis (per serving)
756
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).