*** Creole Macaroni and Cheese

• 1 (8oz) box elbow macaroni
• 2 Tbsp olive oil
• 8 oz andouille sausage, remove from casing and crumbled
• 1/2 cup Cajun Tasso
• substitute finely diced smoked ham with a pinch of garlic powder, cinnamon, paprika, black pepper, and cayenne pepper
• 2 to 3 Tbsp unsalted butter, divided
• 1 Tbsp all-purpose flour
• 1 cup Holy Trinity ("wit da pope" - garlic)
• 1/4 medium onion
• 1 rib celery
• 1/4 green bell pepper
• 1 clove garlic
• mince all ingredients in food processor, then strain
• 1 Tbsp Creole/Cajun spice
• 1 1/2 cup half-and-half (fat-free)
• 1 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Jack cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko bread crumbs

Prepare the macaroni according to the package directions until al dente. Drain, rinse with cold water, and set aside.

Heat a saute pan to medium-high heat. Add the olive oil and fry the sausage until brown, about 5 minutes. Add the tasso and continue cooking for about 3 minutes. Remove the meat and set aside.

Reduce the heat to medium and discard the oil. Add 1 tablespoon of the butter and mix in the flour to make a white roux. Whisk over medium heat until it becomes a creamy color, like vanilla ice cream. Add the Holy Trinity and Creole/Cajun spice and saute until the onions are translucent, about 4 minutes. Lower the heat to medium and gradually whisk in the half-and-half. Add the sausage and tasso and bring to a slight boil (bubbles will appear around the edges), reduce the heat to low, and simmer, stirring frequently, until the sauce thickens enough to coat the back of a wooden spoon. Pour the sauce into a large bowl and stir in the Swiss cheese until smooth.

Preheat the oven to 350. Butter a 9" x 13" baking dish. Mix the macaroni with the cheese sauce and pour the mixture into the baking dish. Sprinkle the cheddar cheese in an even layer on top, then the Jack cheese, breadcrumbs, and finally add the Parmesan on top. Place the baking dish on a rimmed baking sheet in case things bubble over. Bake until the cheese melts and everything gets all bubbly, about 20 minutes. For a crunchy top, you can brown the Parmesan under the broiler before you remove the dish from the oven. Make sure you carefully watch and don't let the cheese burn (probably less than 2 minutes). Remove from oven and let it cool for about 5 minutes before serving.

Makes 8 serving, 12 WW PointsPlus each.