This variation of the comfort food classic uses a mix of Charlevoix cheeses and locally made sausages. I have included suggestions for some similar cheeses if you don’t have access to Quebec’s fabulous dairy products. And any good country-style pork sausage can be used.
- Macaroni 350 g
- Full Fat Milk 250 ml
- Butter 2 Tbs
- Shallot 1, finely chopped
- Pork Sausage 2
- Cornstarch 2 Tbs
- Migneron de Charlevoix Cheese (or Port Salut) 100 g, cut into cubes
- Hercule de Charlevoix Cheese (or Aged Cheddar) 150 g, grated
- Mascarpone or Sour Cream ½ cup
- Gruyère Cheese 50 g, grated
- Parmesan Cheese 50 g, grated
- Nutmeg a pinch
- Freshly Ground Black Pepper to taste
- Bring a large pot of salted water to the boil. Add the macaroni and cook until al dente. Drain.
- While the macaroni is cooking, heat the butter in a skillet. Sauté the shallot until softened and translucent. Skin the sausages and add to the pan and sauté until browned, breaking up the meat with a spatula or wooden spoon. Scrape the contents of the skillet into a mixing bowl, along with the drained macaroni.
- In a small bowl, whisk the cornstarch with 2 Tbs cold water then stir the slurry into the milk. Pour the milk into the skillet and bring to a boil, stirring so that the milk doesn’t scorch. Turn off the heat and pour the sauce over the macaroni. Add the Migneron de Charlevoix and Hercule de Charlevoix cheeses along with the mascarpone and mix well to combine. Season with nutmeg and pepper.
- Scrape the mixture into an ovenproof dish and sprinkle the Gruyère and Parmesan cheeses over the top. Bake in a 350˚ F oven for 15-20 minutes, until the top is golden and bubbly.