📝 About This Recipe
This isn't your average mac and cheese; it’s a soulful, deeply seasoned masterpiece born from the vibrant kitchens of New Orleans. Infused with the 'Holy Trinity' of aromatics and a kick of smoky Creole spices, this version features a velvety Mornay sauce made with three distinct cheeses for ultimate decadence. Topped with a buttery, spiced breadcrumb crust, it delivers a harmonious balance of Southern comfort and French-influenced sophistication.
🥗 Ingredients
The Pasta
- 1 pound Large Elbow Macaroni (cooked 2 minutes less than al dente)
- 2 tablespoons Salt (for boiling water)
The Creole Trinity & Aromatics
- 6 tablespoons Unsalted Butter (divided)
- 1/2 cup Yellow Onion (finely minced)
- 1/4 cup Green Bell Pepper (finely minced)
- 1/4 cup Celery (finely minced)
- 3 cloves Garlic (pressed or minced)
The Spiced Mornay Sauce
- 1/3 cup All-purpose Flour (for the roux)
- 3 cups Whole Milk (at room temperature)
- 1 cup Heavy Cream (for richness)
- 1 tablespoon Creole Seasoning (Tony Chachere's or similar)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dry Mustard Powder
- 3 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Smoked Gouda (shredded)
- 1 cup Pepper Jack Cheese (shredded)
The Topping
- 1 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (grated)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a deep 3-quart casserole dish with butter and set aside.
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2
Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package instructions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven. Drain and set aside.
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3
In a large heavy-bottomed saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the onion, bell pepper, and celery (the Trinity). Sauté for 5-6 minutes until softened and translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
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5
Whisk in the flour to create a light roux. Cook the flour-vegetable mixture for 2-3 minutes, stirring constantly to remove the raw flour taste while maintaining a pale golden color.
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6
Slowly pour in the milk and heavy cream, whisking vigorously to ensure no lumps form. Continue to cook over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 6-8 minutes).
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7
Reduce heat to low. Stir in the Creole seasoning, smoked paprika, and dry mustard. Taste the sauce; the flavor should be bold, as the pasta will soak up the seasoning.
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8
Gradually add 2 cups of the Sharp Cheddar, the Smoked Gouda, and the Pepper Jack. Stir until the cheese is completely melted and the sauce is silky smooth.
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9
Add the cooked macaroni to the cheese sauce. Fold gently until every noodle is thoroughly coated in that liquid gold.
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10
Pour half of the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of Sharp Cheddar over the middle layer, then pour the rest of the macaroni on top.
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11
In a small bowl, melt the remaining 2 tablespoons of butter. Mix with panko breadcrumbs, Parmesan, and a pinch of Creole seasoning. Sprinkle this evenly over the top of the dish.
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12
Bake for 25-30 minutes until the sauce is bubbling around the edges and the breadcrumb topping is a beautiful deep golden brown.
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13
Remove from the oven and garnish with fresh parsley. Let it rest for 10 minutes before serving—this is crucial for the sauce to set properly!
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If the Creole seasoning you use is very salty, reduce the added salt in the pasta water slightly. For a spicier kick, add a teaspoon of hot sauce or a pinch of cayenne pepper to the cheese sauce. Don't overcook the pasta initially—mushy macaroni is the enemy of a great baked dish. To make ahead, prepare up to the baking step, cover, and refrigerate; just add 10 minutes to the baking time.
🍽️ Serving Suggestions
Serve alongside blackened catfish or red snapper for a complete Gulf Coast feast. Pairs perfectly with slow-cooked collard greens seasoned with smoked turkey. Excellent as a side for BBQ ribs or honey-glazed fried chicken. Drink pairing: A crisp, cold Abita Amber lager or a chilled glass of off-dry Riesling to balance the spice. For a holiday spread, serve it next to a brown sugar-glazed ham.