New Orleans Mac and Cheese

Ingredients

• 2 tablespoons Olive Oil (extra-virgin)
• 1 teaspoon Salt (plus a pinch for sauté)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 1 medium Red Bell Pepper (diced)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Ground Cumin
• 3 tablespoons All-Purpose Flour
• 1 cup Heavy Cream (cold)
• 1 cup Whole Milk
• 2 cups Sharp Cheddar Cheese (shredded)
• 2 cups Monterey Jack Cheese (shredded)
• 1 pound Bucatini Pasta
• pinch Cayenne Pepper (optional, for topping)
• 2 tablespoons Fresh Chives (chopped)

Instructions

1. Dice the Holy Trinity

   Dice the onion, celery stalks, and red bell pepper into uniform 1/4‑inch pieces.

   Time: PT10M

2. Sauté Vegetables

   Heat olive oil in a large pot over medium‑high heat, add a pinch of salt, then add the diced onion. Cook 2 minutes, then add celery and bell pepper. Continue cooking 3‑4 minutes until onion is translucent and the other vegetables are just softening.

   Time: PT5M

   Temperature: medium‑high

3. Add Butter and Spices

   Stir in the butter, smoked paprika, black pepper, garlic powder, ground cumin, and the remaining salt. Cook 1 minute until the butter melts and the spices become fragrant.

   Time: PT1M

   Temperature: medium‑high

4. Make the Roux

   Sprinkle the flour over the vegetable‑butter mixture, stirring constantly. Cook for about 2 minutes until the flour loses its raw taste and turns a light golden color.

   Time: PT2M

   Temperature: medium

5. Incorporate Cream and Milk

   Slowly whisk in the cold heavy cream followed by the whole milk, making sure the mixture stays smooth and free of lumps.

   Time: PT3M

   Temperature: medium

6. Thicken the Sauce

   Increase the heat and bring the mixture to a gentle simmer. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Gentle Simmer

   Reduce heat to medium‑low and let the sauce simmer for another 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium‑low

8. Add Cheese

   Turn off the heat and whisk in 75% of the shredded cheddar and Monterey Jack until fully melted and smooth.

   Time: PT2M

9. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the bucatini and cook for 8½ minutes, or until just al dente.

   Time: PT10M

   Temperature: boiling

10. Drain and Transfer Pasta

    Drain the pasta well and transfer it to a greased 9×13‑inch casserole dish, spreading it evenly.

    Time: PT3M

11. Combine Pasta and Sauce

    Using a ladle, pour the cheese sauce over the pasta. Toss gently with tongs to coat the noodles uniformly.

    Time: PT5M

12. Add Remaining Cheese and Optional Heat

    Sprinkle the remaining shredded cheese over the top and, if desired, a pinch of cayenne pepper.

    Time: PT1M

13. Bake

    Place the casserole in the center of a pre‑heated 425°F oven and bake for 30 minutes, or until the top is golden brown and the sauce is bubbling at the edges.

    Time: PT30M

    Temperature: 425°F

14. Rest and Garnish

    Remove from the oven and let the dish rest for 10 minutes. Garnish with chopped fresh chives before serving.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

55g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: kosher salt, sea salt
• Instead of Onion: shallot, leek
• Instead of Celery: fennel stalk, carrot
• Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
• Instead of Unsalted Butter: margarine, ghee
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Ground Cumin: ground coriander
• Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Sharp Cheddar Cheese: aged Gouda, Gruyère
• Instead of Monterey Jack Cheese: Colby cheese, Muenster
• Instead of Bucatini Pasta: spaghetti, rigatoni
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Fresh Chives: green onions, parsley

Equipment Needed

• Large Pot
• Whisk
• Ladle
• Tongs
• Casserole Dish (9x13 inch)
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Oven
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Sautéing the Holy Trinity without burning
• Creating a smooth roux and avoiding lumps
• Whisking in cold cream and milk to prevent curdling
• Baking until the cheese topping is golden and the sauce bubbles

Chef Tips from the Video

• Use a mix of sharp cheddar and Monterey Jack for both flavor and meltability.
• Bucatini’s hollow center soaks up the sauce better than elbow macaroni.
• A pinch of smoked paprika adds depth and gives the sauce a warm hue.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days

Freezer: Freeze in an airtight container for up to 2 months; reheat covered

Room temperature: Not recommended; cool to room temperature only for the 10‑minute rest

Make-Ahead Tips

• Prepare the cheese sauce up to step 8 and refrigerate; reheat gently before combining with pasta.
• Cook the bucatini ahead of time, drain, toss with a little oil, and store covered in the fridge.
• Assemble the casserole, cover tightly, and freeze; bake from frozen adding 10‑15 minutes to baking time.