Mediterranean Mac and Cheese

Soujouk Macaroni And Cheese with Gruyère-Cheddar Cream Sauce, Shallots, and Herb Breadcrumb Crust

Serves: 6-8

Ingredients

Pasta

  • 1 lb (450 g) macaroni (or any short pasta)

Soujouk + Aromatics

  • 1 cup chopped or sliced soujouk
  • 1 shallot, finely minced
  • ½ teaspoon harissa

Cheese Sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 3 cups whole milk, warmed
  • 3-4 oz cream cheese
  • 1½ cups shredded Gruyère
  • 1½ cups shredded aged cheddar
  • ½ cup grated Parmigiano Reggiano
  • Black pepper
  • Salt only if needed
  • Optional: pinch paprika or nutmeg

Herb Breadcrumb Crust

  • 1 cup breadcrumbs (panko or regular)
  • 3 tbsp melted butter
  • 2 tbsp chopped fresh parsley
  • 1-2 tsp zaatar
  • ¼ cup grated parmesan
  • Pinch black pepper

Instructions

1. Pasta:

Boil the macaroni 1 minute less than package instructions. Drain and set aside.

2. Soujouk:

Render soujouk slowly for 5 minutes. Remove with a slotted spoon. Keep half of the fat in the pan, discard the rest.

3. Aromatics:

Add minced shallots to reserved fat and sauté for 2 minutes or until soft. Add harissa and cook for 30 seconds. Remove from heat and combine with soujouk

4. Roux

In a clean pot, melt 4 tbsp butter over medium heat. Add 4 tbsp flour and stir for 2 minutes.

5. Milk

Slowly mix in warm whole milk. Simmer 5 minutes until thickened, then reduce heat to low.

6. Cheese:

Stir in the cream cheese until smooth. Add Gruyère and let it melt completely. Add aged cheddar gradually, then finish with the Parmigiano Reggiano. Season with pepper and salt to taste.

7. Crust

Combine all crust ingredients.

8. Combine:

Fold the soujouk and shallots into the sauce. Mix with the cooked macaroni and transfer to a buttered baking dish. Top with the herb breadcrumb mixture.

9. Bake:

Bake at 350°F (175°C) for 35 minutes. Optional: Finish with the broiler for a crispier crust