I'm calling all my fellow cheese lovers — my turophiles — out there with this macaroni and cheese treasure. I may be speaking Greek, but this recipe is my take on an all-American classic. This dish right here is not for the faint of heart because I've packed it with smoked Gouda, smoked cheddar, creamy Gruyère and andouille sausage for some Southern heat. If that wasn't enough, I've elevated it to a level of decadence with shrimp.
Swap option: Lobster instead of shrimp.
Preheat the oven to 350 F. Have ready a 9- by 13-inch casserole dish.2.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain and set aside.3.
Meanwhile, in a deep pot or large Dutch oven, sauté the andouille sausage over medium-high heat for 5 minutes or until golden brown. Add the stick of butter and allow it to melt. Add the flour and cook for 3 to 5 minutes, stirring constantly, to fully incorporate the flour into the butter (be careful not to let the flour burn). Add the heavy cream and half-and-half, and stir until the sauce begins to thicken. Season with the smoked paprika, nutmeg, salt and pepper, to taste.4.
Reserve 1/4 cup each of the Gouda, cheddar and Gruyère cheeses, and fold the remaining cheeses into the mixture. Stir to combine. Stir in the cooked shrimp.5.
Pour the mac and cheese into the prepared casserole dish. Sprinkle the reserved 3/4 cup cheese on top.6.
Melt the remaining 2 tablespoons butter in a medium sauté pan over medium heat. Add the breadcrumbs and sauté until lightly golden. Sprinkle on top of the mac and cheese.7.
Bake for about 30 minutes or until golden brown and bubbly.