New Orleans Mac and Cheese
I take everything I love about my classic, creamy baked macaroni and cheese and give it a bold Creole twist in this New Orleans mac and cheese. Made with four melty cheeses, the “holy trinity” vegetables of Louisiana cooking, and just the right kick of Cajun seasoning, this rich Southern comfort dish is perfect for holidays or whenever I’m craving something indulgent and unforgettable.
I know you don’t need me to tell you how iconic mac and cheese is. Seriously, this American food staple might as well be considered its own food group! Even though it’s often served as a humble side, when done right, it takes center stage on the dinner table. Today, I’m sharing with you a prime example of how easy it is to elevate my best homemade mac and cheese recipe with just a few key ingredients. This fabulous New Orleans mac and cheese is made with the “holy Trinity” veggie blend of onion, celery, and peppers, three cheeses – well, four, actually, when you consider the crispy Panko breadcrumb and parmesan cheese topping – and a good spoonful of spicy Cajun seasoning to tickle your taste buds.
- 1 pound small dried pasta cavatappi, fusilli, rotini
- 5 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced red bell pepper
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Cajun seasoning
- 3 cups whole milk
- 8 ounces cream cheese cut into cubes
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese