Breesy Cheesy Bambi Mac

As any self-respecting member of the Who Dat Nation knows, Drew Brees gets his super powers from eating macaroni and cheese before a game. I’m sure he was able to make this dive into the end zone on Monday Night because he followed his well known pre-game carb loading routine.

He led the Saints to a 49-24 win over the New York Giants, so there must be something to it!

While I won’t directly compete with the Breesy Beefy Mac put out by the Ritz-Carlton’s M Bistro’s Emily Dillport, I do put my version of Breesy Cheesy Bambi Mac forward for your consideration. If you don’t happen to have ground venison, substitute ground beef or turkey. Or, leave out the meat entirely!

Breesy Cheesy Bambi Mac

2 cups uncooked elbow macaroni 

1 lb ground venison
4 tablespoons unsalted butter, divided 

1/4 cup all-purpose flour 

1 yellow onion, finely chopped 

1/2 teaspoon dried mustard 

1 tablespoon Cajun seasoning 

2 1/2 cups milk 

1 cup shredded sharp Cheddar cheese 

1 cup shredded smoked Gouda
1/2 cup bread crumbs lightly buttered and toasted

Cook macaroni according to package directions; drain and set aside.

Brown venison; drain off fat and set aside

In a medium Dutch oven over medium heat, melt one tablespoon of butter and cook onion until softened, about four minutes. Add remaining butter. When melted, add flour forming a roux. Cook for 5 to 10 minutes, stirring constantly, to remove the flour taste. Do not allow roux to darken. Stir in Cajun seasoning and mustard. Gradually stir in milk until blended. Bring to a boil and cook, stirring constantly, until mixture has thickened, about five minutes. Add cheese in handfuls and stir until melted. Remove from heat.

Combine mixture with venison and macaroni in a large buttered casserole dish. Sprinkle seasoned bread crumbs over casserole and cook at 350° F for 30 minutes or until golden brown.
 Let rest 5 minutes before serving.

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