Creamy Mac and Cheese
New Orleans-Inspired Creamy Mac and Cheese is a rich, baked side dish made with a buttery roux, fresh-shredded cheese, and a touch of cayenne for a subtle kick. The twisted cavatappi noodles hold onto every bit of the creamy cheese sauce, and it's topped with a golden crust of panko bread crumbs. It’s the perfect complement to a bowl of red beans and rice—or any comfort meal that could use a little extra soul.
Servings: 8 people
Ingredients
- 1 lb cavatappi or elbow macaroni for trafitional
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1 tsp Creole seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt plus more for pasta water
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the Topping:
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- ¼ cup shredded sharp cheddar cheese
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add cavatappi and cook until just al dente, about 6–8 minutes (check package for timing). Drain and rinse briefly with cold water to stop cooking. Set aside. This will ensure that the pasta will holds up in the creamy sauce.
- In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth blonde roux, stirring constantly to prevent burning. Slowly pour in warmed milk and heavy cream, whisking until smooth. Bring to a simmer and cook until thickened, about 3–4 minutes. Remove from heat and stir in 1.5 cups cheddar, Monterey Jack, Parmesan, Creole seasoning, smoked paprika, garlic powder, salt, black pepper, and cayenne. Stir until cheese is fully melted and sauce is creamy.
- Add cooked pasta to the cheese sauce, stirring to coat evenly. The sauce should cling to the pasta. Taste and adjust seasoning with more salt or Creole seasoning, if needed.
- In a small bowl, mix panko breadcrumbs, melted butter, and 1/4 cup cheddar.
- Preheat oven to 375°F. Transfer macaroni mixture to a greased 9x13-inch baking dish. Sprinkle breadcrumb-cheese mixture evenly over the top. Bake for 20–25 minutes until the top is golden and bubbly. For an optional touch: broil for 1–2 minutes to crisp the topping, watching closely to avoid burning.
- Let cool for 5 minutes, then garnish with parsley. Serve hot, scooping generous portions onto plates alongside red beans and rice or fried chicken. Pass the hot sauce for those who want a Creole kick!
Notes
Make It Ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 minutes to the cooking time.
Creole Kick: Adjust the cayenne or add a dash of hot sauce to the sauce for a spicier version, reflecting New Orleans’ love for bold flavors.
