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1
Preheat oven to 350 F.
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2
Bring a large pot of water to a boil and cook pasta for 7-8 minutes or according to your package instructions for al dente.
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3
Drain.
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4
While pasta is cooking, heat andouille sausage in a skillet over medium heat.
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5
When its browned a little bit, add the kale and cook just until wilted, about two minutes.
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6
Transfer the mixture to a plate and set aside.
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7
In the same pan, melt butter over medium heat.
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8
Whisk in flour and cook the paste for a minute.
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9
Slowly whisk in milk until mixture is smooth.
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10
Whisk in cheeses and cook until melted.
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11
Whisk in Dijon mustard and Cajun seasoning.
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12
Beat your egg in a small bowl.
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13
Slowly beat a few tablespoons of the hot milk mixture in with the egg to temper it.
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14
Then slowly whisk the egg back into the pan with the milk mixture.
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15
Stir in andouille sausage, kale, and onion.
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16
Mix well.
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17
Pour macaroni and cheese into a 2 quart casserole dish.
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18
In a bowl combine panko bread crumbs, garlic powder and olive oil.
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19
Sprinkle the panko mixture over the top of the macaroni and cheese.
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20
Bake in the preheated oven for 20-25 minutes or until bubbly and the crust has turned golden.
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21
If you would like a bit more brown on the crust, turn on a broiler for a minute or two at the end of the cook time.
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22
Serve hot.
