New Orleans Mac and Cheese Recipe

Ingredients

This recipe is designed for 8 servings. Ingredient quantities can be adjusted automatically, but cooking times and methods remain the same.

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced celery
• 3/4 cup diced bell pepper
• 4 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 4 cups milk
• 8 ounces sharp Cheddar cheese, shredded
• 8 ounces Monterey Jack cheese, shredded
• 1 pound dry bucatini pasta
• 1/4 teaspoon cayenne pepper (optional)

Directions

1. Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and saut for about 2 minutes until fragrant.
2. Add the celery and bell pepper, stirring occasionally, and cook for 3-5 minutes until the onions are soft and translucent.
3. Incorporate the butter, smoked paprika, black pepper, garlic powder, cumin, and kosher salt. Stir until the butter is fully melted and the spices release their aroma, 1-2 minutes.
4. Sprinkle in the flour and cook, stirring constantly, for approximately 2 minutes to create a roux.
5. Gradually pour in the heavy cream and milk, whisking continuously to dissolve any flour clumps. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally.
6. Remove from heat and stir in 3/4 of the Cheddar and Monterey Jack cheeses until fully melted. Set aside while preparing the pasta.
7. Preheat the oven to 425F (220C). Bring a large pot of salted water to a boil and cook the bucatini for 30 seconds less than package instructions indicate. Drain and transfer the pasta to a 9x13-inch casserole dish.
8. Using tongs, spread the pasta evenly. Pour the cheese sauce over the pasta, stirring gently to ensure all strands are coated and evenly distributed.
9. Sprinkle the remaining cheese on top and optionally add a pinch of cayenne pepper for heat.
10. Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and the sauce is bubbling along the edges.
11. Allow the casserole to rest for 10 minutes before serving to let the flavors settle and the sauce thicken slightly.

Nutrition Facts (per serving)

• Calories: 584
• Total Fat: 41g (53% DV)
• Saturated Fat: 23g (117% DV)
• Cholesterol: 112mg (37% DV)
• Sodium: 591mg (26% DV)
• Total Carbohydrate: 32g (12% DV)
• Dietary Fiber: 2g (6% DV)
• Sugars: 10g
• Protein: 23g (46% DV)
• Vitamin C: 20mg (23% DV)
• Calcium: 602mg (46% DV)
• Iron: 2mg (9% DV)
• Potassium: 414mg (9% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Individual daily values may vary based on your nutritional needs.