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Jazz It Up: New Orleans Baked Macaroni & Cheese Recipe

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Mac and cheese is a beloved classic comfort food, but why stick to the traditional elbow macaroni? Let’s take a trip down to the vibrant city of New Orleans! We have to infuse some Cajun flair into your mac and cheese. In this recipe, we’ll replace the usual pasta with spaghetti noodles or long macaroni to give your dish a fun twist. Get ready for a burst of flavors that will make your taste buds sing!

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Baked Mac: The Star of NOLA Feasts and Festivities:

When it’s time to celebrate, nothing steals the show quite like baked mac. Imagine yourself at a lively New Orleans gathering, where a sizzling casserole dish filled with bubbling, gooey macaroni and cheese emerges from the oven. The sight of that golden crust, complemented by the heavenly aroma permeating the festivities, instantly draws everyone’s attention. Baked mac is the pride of New Orleans, a showstopper that adds a touch of NOLA’s captivating culture to any occasion.

Why Folks in New Orleans Use Spaghetti Noodles in Baked Mac and Cheese:

  1. It’s in Our Roots: You see, down here in New Orleans, we’ve got influences from all sorts of cultures – French, Spanish, African, Italian and Caribbean, just to name a few. Our culinary traditions have blended together to create something truly special. Using spaghetti noodles in our mac and cheese is a way for us to honor that rich heritage and put our own spin on a classic dish.
  2. Getting Cheesy: Spaghetti noodles have a secret power when it comes to holding onto cheese sauce. With their larger surface area, they are mighty good at clinging to that gooey goodness. It’s a match made in Southern heaven, y’all.
  3. It’s What We Know: My parents, my grandparents, great grandparents and so on all used this style of baked. macaroni. It’s just what I was brought up on. A lot of people in New Orleans aren’t even introduced to elbow macaroni until years later in their lives. We serve this at almost any function, from parties, holidays, cookouts and even at a funeral repass. It’s truly a New Orleans staple.

Custard vs. Roux: A Debate in New Orleans Mac and Cheese:

When it comes to New Orleans-style mac and cheese, there’s a heated debate that’s sure to get folks fired up: custard vs. roux. These two different techniques for creating a creamy base have their loyal supporters. Let’s take a closer look at the custard and roux methods to understand the differences and discover which one reigns supreme:

  1. Custard Method: The custard method involves creating a silky, custard-like base by combining eggs, cream, and cheese. Supporters of this method argue that it results in an exceptionally smooth and creamy texture. The eggs help bind the ingredients together, while the cream and cheese add richness. When baked, the custard sets into a velvety consistency, making each bite a luxurious experience.
  2. Roux Method: The roux method is a more traditional approach that starts with a roux, a mixture of flour and fat. This mixture is cooked to create a base that thickens and stabilizes the sauce. Once the roux reaches a desired color, milk or cream is gradually added along with the cheese, creating a smooth and luscious sauce. Supporters of the roux method appreciate its depth of flavor, achieved through the browning of the roux. The result is a rich and creamy sauce that clings to the noodles.

The choice between custard and roux ultimately comes down to personal preference. In the diverse culinary landscape of New Orleans, both ways of making mac and cheese have found their place. Some home cooks and chefs proudly stick to family recipes that have been passed down through generations, while others enjoy experimenting with modern twists.

Elevate the Noodles:

While boiling noodles in plain water is the traditional method, there are several advantages to boiling them in flavorful chicken broth.

  1. Punch Up the Flavor: When we’re chowing down on some noodles, flavor is king. Boiling those strands of goodness in chicken broth takes them to a whole new level. The rich, robust taste of that simmering broth seeps deep into those noodles, transforming them into a mouthwatering masterpiece. You see, chicken broth adds a dose of southern magic to those noodles, giving them a savory, lip-smacking goodness that’ll have you coming back for seconds.
  2.  Enhanced Texture: Boiling noodles in chicken broth can significantly improve their texture compared to using plain water. The collagen and gelatin present in the chicken bones and cartilage dissolve during the cooking process, creating a thicker, silkier broth. When the noodles are cooked in this enriched liquid, they absorb some of these substances, resulting in a chewier and more satisfying texture.
  3. Unleash the Aroma: Now, let’s talk about the aroma. When you’re cooking up a pot of noodles in chicken broth, that heavenly scent will waft through your kitchen and have folks lining up at your door. Picture this: the comforting aroma of simmering chicken and fragrant seasonings filling the air. It’s like a Southern symphony for your nose. It sets the stage for an unforgettable meal that’ll have everyone’s taste buds on high alert.
New Orleans Macaroni & Cheese
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New Orleans Macaroni & Cheese

Recipe by Alden B.Course: SidesCuisine: Cajun, Creole
Servings

10

servings
Prep time

15

minutes
Cooking time

1

hour 

Mac and cheese is a beloved classic comfort food, but why stick to the traditional elbow macaroni? Let’s take a trip down to the vibrant city of New Orleans and infuse some Cajun flair into your mac and cheese.

Ingredients

  • 32 oz chicken broth

  • 1 lb spaghetti noodles (al dente)

  • 4 tbs salted butter (softened)

  • 16 oz monterey jack cheese (grated)

  • 16 oz mild cheddar cheese (grated)

  • 4 oz parmesan cheese (grated)

  • 3 eggs

  • 1 ½ c whole milk

  • 1 ½ c evaporated milk

  • 2 tsp cajun seasoning

  • 2 tsp granulated garlic

  • 2 tsp onion powder

  • 1 tsp paprika

  • 1 tsp black pepper

Directions

  • Add chicken broth to a large pot and bring to a boil. Cook the long macaroni noodles 1 minute under al dente according to package directions.
  • Strain the noodles and add to a large bowl. Set aside.
  • Freshly grate all of the cheese, combine together and set aside.
  • Preheat the oven to 350 degrees. Butter a 9×13 baking dish and set aside.
  • In another large bowl, scramble eggs then add in evaporated milk, whole milk, butter, cajun seasoning, granulated garlic, onion powder, and black pepper. Remember, “If you ain’t sneezing, it ain’t seasoned!” Stir until everything is well combined.
  • Add ⅓ of the noodles to the baking dish along with ⅓ of the cheese mixture. Do this one more time then pour the custard mixture over the noodles. Top with the remaining ⅓ of cheese.
  • Bake in the oven uncovered for 40 minutes. The top should be golden brown. Remove and sprinkle the top with paprika.
  • Allow the dish to cool so it can set and just like my name you’re all done!

FAQ:

Q: What sets New Orleans-style baked mac and cheese apart from other variations?

A: New Orleans-style baked mac and cheese is known for its unique blend of flavors and culinary influences. It often incorporates Creole and Cajun seasonings, giving it a spicy kick. Additionally, using spaghetti noodles instead of the traditional elbow macaroni adds a distinctive twist to the dish. The combination of these elements creates a mac and cheese that’s rich, flavorful, and true to the vibrant food culture of New Orleans.

Q: Are there any specific types of cheese that are preferred in New Orleans baked mac and cheese?

A: While there’s room for experimentation with cheese choices, some common favorites in New Orleans include sharp cheddar, Gruyere, and Parmesan. These cheeses contribute depth of flavor and creaminess to the dish. However, feel free to get creative with your selection to suit your personal taste preferences! I love mozzarella!

Q: Can I add additional ingredients to New Orleans-style baked mac and cheese?

A: Definitely! New Orleans-style mac and cheese is incredibly versatile and can accommodate a variety of tasty additions. Not traditional but some choices include Andouille sausage, crawfish, bacon, or even sautéed vegetables like bell peppers or onions.

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