New Orleans Baked Macaroni and Cheese from scratch _ New and improved recipe

Hey , what's up y'all ?

I'm Charlie on today's episode .

I'm gonna be showing you how to make my delicious New Orleans baked macaroni and cheese from scratch .

Now , this is not just your traditional baked macaroni and cheese using the elbow macaroni .

That's not what this is .

We kind of have a different way of doing things in New Orleans .

You see , we use this pasta .

It's about two times the thickness of spaghetti and it even has a little hole in the center just like Macaroni does .

This recipe costs for about 12 servings .

It's absolutely delicious .

So what I wanted to do , let's get started .

All right .

Here's all that .

You'll need to make your New Orleans baked macaroni and cheese .

Let's get started with our ingredients .

You'll need 16 ounces of long macaroni and along with that , you'll need some evaporated milk , large eggs at wrong temperature .

This ingredient is optional sour cream at wrong temperature , salted butter and for your seasonings , you will need some salt , black pepper , Tony Saturates Creole seasoning .

You can also use Zan's Creole seasoning , uh snapping Mama Cajun seasoning .

You also need some chef Paul Pa's pory magic .

I'll have the link to wake and purchase cheese in the description box , onion powder and garlic powder .

And for your cheeses , you'll need 28 ounce packages of extra sharp cheddar cheese , 18 ounce package of go cheese , 18 ounce package of Monterey Jack cheese , shredded Parmesan cheese and eight ounces of cream cheese .

And to bake your macaroni and cheese , you will need a 10 by 13 inch deep dish glass pan and for your additional tools , you'll need a cheese shredder and there we have it .

All right , let's get straight to it .

So we're gonna get started by shredding the 28 ounce packages of extra sharp cheddar cheese and I'll cut them in half to help me out here .

Now , I'm gonna shred eight ounces of the gola cheese .

All right .

Now I'm gonna shred eight ounces of the Monterey Jack Cheese and that is it for our cheeses .

Now , these cheeses over here , we're gonna be using this to make our cheese sauce .

Now , you wanna make sure that you reserve three ounces of the extra sharp cheddar cheese , one ounce of the go cheese , one ounce of the pepper Jack cheese and one ounce of the Parmesan cheese as we're gonna make , um , this is gonna be for our topping .

And once done you take your cheeses and place them into your refrigerator , preheat your fire to medium heat right here .

I have three quarts of boiling water in this large pot and to that , we're gonna add three teaspoons of salt and I'm gonna give this a quick stir .

Now , I'm gonna add the long macaroni right on in there .

Now , after a few minutes , the pasta that's submerged in the water , it'll become soft and it'll be easier to stir .

All right , that took no more than three minutes .

So now I'm gonna just give this a quick stir .

Let this simmer for 10 to 14 minutes stirring occasion .

All right , it's been about 10 to 14 minutes now .

And our long macaroni is done .

Now , you wanna make sure that you take a fork and taste test the long macaroni to see if it's at your desired texture .

All right , make sure it's done .

Turn your fire off .

Now , I'm gonna add my long macaroni into this next strainer here .

Let this cool completely .

I'm not gonna rinse it off or anything like that .

I'm gonna just let it sit in there , preach your fire to medium low heat .

All right .

Now , let's get started with our cheese sauce .

So , in this medium size pot , add three cups of evaporated milk at room temperature .

One third cup of sour cream at room temperature .

This is for thickening and flavoring five ounces of cream cheese at room temperature .

This is also a thickener and it's gonna give a flavor too .

Six tablespoons of melted salted butter .

All right .

Now , let's add some seasoning .

We're gonna add one teaspoon of salt , one teaspoon of Tony sachet's Creole seasoning a half a teaspoon of chef pals , pory magic .

1/4 teaspoon of black pepper , one and one half teaspoons of onion powder and one in one half teaspoons of garlic powder .

Now I'm gonna take my spoon and just give this a quick stir .

Yeah .

Let this get warm for about three minutes .

Add 13 ounces of your shredded .

Extra sharp cheddar cheese .

Seven ounces of the Gouda cheese , seven ounces of the Monterey Jack cheese and one ounce of the Parmesan cheese .

I'm gonna give this a quick stir .

I'm gonna stir this continuously until that cheese has melted into the milk mixture .

It should take about four minutes altogether .

All right , it's been about four minutes now .

And as you can see that cheese has melted into the milk mixture and our cheese sauce has thickened as well .

That's exactly what we're looking for .

Turn your fire off .

Remember , this is optional , we're gonna add two large eggs at room temperature and I'm gonna just take a whisk and just give that a quick stir and a cheese sauce is done .

Now for a quick tip , your cheese sauce will thicken as it cools and if it becomes too thick , you can , uh , preheat your fire to the lowest setting on your stove and just come back and stir it occasionally .

So that way it won't thicken up on you too much .

Now , I'm gonna let this cool for about 15 minutes .

All right .

Now , let's get started with our cheese topping and filling mixture .

So , in this small bowl , we're gonna add three ounces of our extra sharp cheddar cheese .

One ounce of our shredded go cheese , one ounce of our shredded Monterey Jack cheese , one ounce of our shredded Parmesan cheese and 1/8 of a teaspoon of salt .

I'm gonna just go ahead and give this a quick stir .

All right .

Now , I'm gonna go ahead and lightly butter the bottom and the sides of my baking pan .

All right .

Now , I'm gonna go ahead and crete my oven to 400 degrees .

All right , I've added my long macaroni into this uh large pot .

Now , I'm gonna add the cheese sauce and you just pour it right on in there .

Now , I'm gonna go ahead and give this a quick stir and from there , I'm gonna just add it into my baking pan .

Let me add half of it in that whole oven .

I'm gonna just spread this around .

Now , I'm gonna add some of the cheese mixture , Sprinkle that on top .

Now , I'm gonna add the second half of the mixture right on top .

Make sure you use a spatula to get all of that in there .

I'm just spread this around , give the pan a quick shape to make sure it's nice .

And even there you go .

Now I'm gonna go ahead and add the second half of the cheese mixture right on top .

Now , it is ready to be baked .

Now , I'm gonna go ahead and place this into a preheated 400 degree oven .

Bake this for 25 minutes .

All right , it's been about 25 minutes now for our baked macaroni and cheese .

Now let's go ahead and remove this out of the oven .

Let this cool for about an hour before serving and there you have it .

Ladies and gentlemen , New Orleans baked macaroni and cheese made by a New Orleans native .

Now it's time to go eat and take a bite .

Yeah , man .

Oh man .

This macaroni and cheese is so creamy and that cheese flavor has a wonderful , wonderful cheese flavor .

And then the seasons that we've added balances out everything .

Absolutely delicious .

You gotta give this a try .

Hey , y'all , I hope you enjoyed the video .

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You can go to www dot Charlet cook andrews dot com .

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So until next time , take care and I hope you all have a great day .

Peace .