Description
This New Orleans Mac and Cheese recipe offers a delightful twist on a classic comfort food, featuring a zesty and creamy cheese sauce with a hint of garlic and a crispy breadcrumb topping. It’s an irresistible and satisfying dish, perfect for a quick dinner.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- While the macaroni is cooking, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Melt the butter in the same saucepan. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually whisk in the warm milk, a little at a time, to avoid lumps. Continue whisking until the sauce thickens and smooths out, about 5-7 minutes.
- Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Remove the saucepan from the heat. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese. Stir until all the cheeses are melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir gently to combine, ensuring all the macaroni is coated.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the top of the macaroni and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
- Garnish with fresh parsley before serving. Enjoy your delicious New Orleans Mac and Cheese!
Notes
- For extra flavor, you can add a pinch of nutmeg to the cheese sauce.
- If you prefer a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce.
- To make ahead, prepare the mac and cheese up to step 9, cover, and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baked, Stovetop
- Cuisine: American, New Orleans
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 8-12g
- Sodium: 700-900mg
- Fat: 30-40g
- Saturated Fat: 18-25g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 50-60g
- Fiber: 2-4g
- Protein: 20-25g
- Cholesterol: 80-100mg
