Today’s recipe: grown up mac and cheese with an Asian twist!
Think fried rice meets mac and cheese.
Weird? Maybe. Delicious? You bet!
I was perusing through mac and cheese photos on Food Gawker and I came across recipes of all kinds; Italian, Mexican, even Indian mac and cheese recipes! Sadly, I found no love for East Asian ingredients when it comes to good ole M&C. This is most likely because cheese isn’t really a common used ingredient in most parts of Asia.
I decided to give it a shot! I thought of the fried rice my mom used to make me as a kid and thought “bingo!”.
The idea of succulent Chinese sausage and scrambled eggs, mixed with veggies and covered in a sharp cheesy sauce with al dente pasta was enough to make my mouth water.
If you love fried rice and mac and cheese, you are sure to love this recipe!
1 (8-ounce) package macaroni, cooked al dente
2 cups milk
1/4 cup all-purpose flour
1/2 teaspoon salt
3 1/2 cups sharp Cheddar cheese, shredded (1/2 cup for topping)
2/3 cup Panko breadcrumbs
4 Chinese sausages, diced
4 eggs, scrambled and chopped into bits
3/4 cup peas
3/4 cup diced carrots
4 scallions, diced
Cook the pasta and drain. Set aside.
Mix together milk, flour, and salt in a bowl.
Add the milk-flour mixture a 3 cups cheddar cheese to the pasta and mix.
Fold in the sausage, peas, carrots, scallions, and scrambled eggs.
Pour the mixture into a lightly greased 13×9 baking dish
Sprinkle top with 1/2 cup cheddar cheese.
Sprinkle top with panko bread crumbs.
Drizzle the top with melted butter.
Bake at 350 degrees for 45 minutes or until golden brown.