I'm a huge fan of bourbon and will add it to nearly everything. This is what happened when I added it to my "fancy" mac & cheese recipe: magic. It makes a great side dish to blackened catfish or BBQ chicken or ribs. The amount of cheese can be altered based on taste. —JulietteMiranda
1-1 1/2 cups
room temperature heavy cream
bourbon (I use Jim Beam)
box of cavatappi pasta
butter to grease pan
salt & pepper to taste
sharp cheddar cheese, shredded
gouda cheese, shredded. (Smoked gouda works well, too)
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.