Who doesn’t love macaroni and cheese? We all do, but sometimes it just needs a little kick to jazz it up, and hearty wild boar sausage does just that. To keep this recipe from getting too wild, tame it by serving in individual cocottes.
Serves 4 to 6
For the Mac ’n’ Cheese
5 cups (1.25 L) macaroni
2 tsp (10 mL) olive oil
4 wild boar sausages (about 12 oz/375 g total), casings removed, crumbled
1 tsp (5 mL) chili flakes
1 small onion, peeled and cut in half lengthwise
2 bay leaves
4 whole cloves
2 cups (500 mL) milk
3 tbsp (50 mL) unsalted butter
3 tbsp (50 mL) all-purpose flour
Salt and white pepper
2½ cups (625 mL) grated Cheddar cheese
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) chopped parsley
For the Topping
2 tbsp (30 mL) unsalted butter, melted
1 cup (250 mL) panko bread crumbs
¼ cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped parsley
Heat your oven to 350°F (180°C). Lightly butter a 2-quart (2 L) baking dish or six 1-cup (250 mL) individual cocottes.
Cook the macaroni in boiling salted water until tender. Drain and rinse.
In a large saucepan, heat the oil over medium heat. Add the sausages and chili flakes and cook until lightly browned, about 5 minutes. Transfer to a plate and set aside.
To make the sauce, make a cut in each half of the onion about 1 inch (2.5 cm) deep, and slide a bay leaf into each slit. Stick the cloves into the onions. In a large saucepan, combine the milk and onions; heat over medium heat. Meanwhile, in a second saucepan, melt the butter over low heat. Add the flour and cook the roux, stirring, for 3 minutes. Do not let it colour. Remove from heat. Pour some hot milk into the roux, stirring until the milk is thoroughly blended in. Stir this mixture into the remaining milk and simmer, stirring frequently, for 15 minutes. Season with salt and white pepper.
Remove the onions. Add the cheese and the mustard. Continue cooking over low heat, stirring until the cheese is melted. Add the macaroni, sausage, and parsley; stir together well. Season well with salt and white pepper. Transfer to the prepared baking dish.
To make the topping, combine the melted butter, bread crumbs, Parmesan, and parsley. Sprinkle over the casserole and bake until browned and bubbly, 25 to 30 minutes.
Remove from oven and serve immediately.
Here’s an idea: Italian sausage can be substituted for wild boar sausages.