Bourbon Mac

14 ingredients
5 steps

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1-1 1/2 cups room temperature heavy cream
  • 2 tablespoons bourbon (I use Jim Beam)
  • 1 teaspoon ground mustard
  • 2 tablespoons cajun seasonings
  • 1 box of cavatappi pasta
  • 1/4 cup bread crumbs
  • butter to grease pan
  • salt & pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup gouda cheese, shredded. (Smoked gouda works well, too)
  • 1/2 cup Jarlesberg cheese, shredded
  • 5 slices of prociutto

Directions

  1. 1
    Cook pasta to al dente. Butter a large casserole dish. Preheat oven to 350 degrees. Bake prociutto slices until crisp.
  2. 2
    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.
  3. 3
    Stir in bourbon, then ground mustard and Cajun seasonings. Add salt & pepper to taste.
  4. 4
    Stir in cheeses in small batches, allowing each batch to melt before adding another. If needed, add more cream to achieve desired consistency.
  5. 5
    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.

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