J Bar executive chef, Eric Carter shares his recipe for smoked Gouda and andouille mac n’ cheese. The J Bar is now open in Olathe from 11 a.m. to 11 p.m. every day.
Smoked Gouda and andouille mac n’ cheese
- 7 oz. medium macaroni, cooked
- 4 oz. andouille sausage cut 1/8” thick
- Garlic cream reduction
- 6 oz. Smoked gouda, shredded
- 1 tsp Rosemary, fresh, chopped
- 2 Tbsp Panko Crumbs, buttered
1. Sauté sausage and brown lightly.
2. Add cream reduction and bring to simmer.
3. Add pasta cold to pan and reduce till thickened.
4. Add rosemary and cheese and toss to combine. Remove from heat.
5. Load into bowl and top with panko crumbs. Brown lightly under
salamander.
