It’s here, people. September. The end of summer. Beginning of fall. Football season. Leggings weather. Pumpkin things. And mac and cheese. Oh yeah, baby.
This past weekend, I hosted a small tailgate/viewing party with my good friend Dan from The Food in my Beard to kick off the 2016 NFL Season (go Pats!) We had some friends over, Dan put together a hotdog station with 30 different toppings, and I made Andouille Pimiento Mac and Cheese.
I was so excited when Kayem contacted me about hosting a party – I love hotdogs more than I should, and I’m always happy to entertain friends and family, sharing with them my favorite things. I’ve been wanting to take my beloved Pimiento Cheese recipe, the cheese spread of my childhood, and turn it into a comforting dish of pasta. Looking at the different varieties of products, I knew that the Kayem Artisan Andouille Sausage would perfectly complement the pimento cheese flavors. Plus, I have a soft spot for andouille sausage because it reminds me of my trip to New Orleans.
In addition to the mac and cheese, I also made mini pigs in a blanket (Kayem Cocktail Franks + refrigerated crescent rolls), Salted Dulce de Leche Brownies, and a cheese board with mimollete cheese, blue cheese, and goat gouda, plus the usual accouterments (strawberries, grapes, almonds, dates, crackers, olives, crostini). I told you I like dinner parties.
More pics below from our #KayemKickoff party (and stay tuned when Dan posts about the hotdog station in the next week or so!)
The mac and cheese was a big hit: creamy, smoky, and slighty spicy from the lone habanero that I chopped up and folded into the cheese sauce. The creamy pimiento cheese reminded me of the flavors I’ve always loved, and the garlicky sausage bits added a nice snap to each bite. I look forward to making this again, wearing a blanket scarf, and drinking apple cider. #hellofall
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
1 tablespoon olive oil
12 oz Kayem Artisan Andouille Sausage, chopped
1 lb ditalini (or shells or any other small pasta shape you prefer)
4 tablespoons butter
2 cloves garlic, finely chopped
3 tablespoons flour
2 cups milk (I used 2%)
2 cups shredded sharp cheddar cheese
1 cup shredded mild cheddar cheese
1 (4 oz) jar chopped pimentos, plus 1 tablespoon brine reserved from jar
1 habanero pepper, stemmed, seeded, and finely chopped
salt and pepper to taste
1/4 cup chopped chives, for garnish
Alternatively, you can reserve 1/2 cup of the sharp cheddar cheese as a topping. Transfer the pasta to a shallow dish, top the entire dish with cheese, brown under a hot broiler for a crunchy top, and then garnish with chives before serving.
The Patriots won (even without Tom Brady and Gronk – BOOYAH) and everyone left happy and stuffed. And if you’re a fellow Pats fan, check out the sweepstakes below by Kayem, the official frank and sausage of the New England Patriots.
Sweepstakes – Ultimate Pats Fan Experience:
Good luck!
This post was sponsored by Kayem. Thank you for supporting Confessions of a Chocoholic and the brands that support this blog.