New Orleans Mac and Cheese
Ingredients: olive oil, diced onion, salt, celery, diced bell pepper · 60 min cook time · 610kcal · ₩20,700
Ingredients
1ea olive oil, 1ea diced onion, 1ea salt, 1ea celery, 1ea diced bell pepper, 1ea butter, 1ea smoked paprika, 1ea black pepper, 1ea garlic powder, 1ea ground cumin, 1ea flour, 1ea heavy cream, 1ea whole milk, 1ea sharp cheddar cheese, 1ea monterey jack cheese, 1ea pasta, 1ea cayenne
Instructions
1. Sauté diced onions in olive oil over medium-high heat with salt.
2. Add diced celery and bell pepper (the holy trinity) and cook for 3 to 4 minutes.
3. Add butter, smoked paprika, black pepper, garlic powder, ground cumin, and salt, cooking for 1 to 2 minutes.
4. Stir in flour and cook for 2 minutes to make a roux.
5. Whisk in cold heavy cream and whole milk, bringing to a simmer.
6. Turn off heat, whisk in 75% of the cheeses until melted.
7. Boil pasta in salted water until just underdone, then drain.
8. Mix cooked pasta with the cheese sauce in a casserole dish.
9. Top with remaining cheese and a sprinkle of cayenne, then bake in a 425°F (218°C) oven for 30 minutes until golden and bubbly.
10. Let cool for 10 minutes, garnish with chives, and serve.
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