This is an impulse buy for me; alligator was on sale for $8.00 a pound. I was going to make fritters, but mac and cheese is more fun. The dish is spicy and creamy with lots of flavor. The alligator is twice cooked, first on the grill to get some smoky flavor then breaded and fried to make it more tender. Then three cheeses: cheddar, cream, and Velveta. There is also lots flavor from onions, garlic, and hot sauce. I hope you like it.
1/2 white onion, diced fine
2 cloves garlic, minced
12 ounces gator tail
2 cups buttermilk
1 tablespoon Old Bay seasoning
1 teaspoon Italian herbs
1 teaspoon Everything Italian seasoning
1 cup flour
1/2 teaspoon black pepper
1/4 cup cooking oil
16 ounces elbow macaroni
6 quarts water
1 teaspoon salt
4 tablespoons oil
4 tablespoons flour
12 ounces milk
1 teaspoon hot sauce
1 teaspoon dry mustard
1 8-ounce bar medium cheddar, grated
1 8-ounce bar cream cheese
4 ounces Velveeta
In a large pot cook pasta per package directions. Drain and set aside.
Cut alligator into bite size pieces and add to the buttermilk. Let sit for 30 minutes.
Preheat oven to 350.
Grill alligator until slightly brown and mostly cooked. Set aside.
In a large sauce pan add oil and flour to create a roux. Whisk constantly until a dark blonde color is achieved.
Add onion and garlic . Cook until softened.
Add milk and whisk.
Add cream cheese and whisk.
Add cheddar and Velveeta. Stir until everything is combined.
Add pasta. Stir and add to a baking dish.
Mix flour, Italian herbs, everything Italian seasoning, Old Bay, and black pepper.
Coat alligator with seasoned flour.
In a fry pan on medium heat add 3 tablespoons oil and fry alligator until brown on all sides.
Bake mac and cheese for 15 minutes at 400.
Add alligator and serve.