What’s not to like about the city of New Orleans? I mean, the music is incredibly soulful, the people will bend over backwards for you (southern hospitality), there always seems to be a party going on (hello, Mardi Gras!) and of course you can’t forget about the food!
That’s why we love Chef Kenneth Temple. He infuses that good ol’ New Orleans flavor into each dish he prepares. The former Food Network Chopped champion has created his version of the New Orleans mac and cheese recipe. Not too cheesy with just the right amount of spice. It’s all the flavors that hit your mouth that do it for me. Here’s the recipe below:
1 lb. spaghetti
4 tablespoons unsalted butter
4 tablespoons unbleached all-purpose flour
2 teaspoons kosher salt
2 teaspoons black pepper
½ teaspoon cayenne
1 teaspoon granulated garlic
1 quart half and half
½ cup heavy cream
4 cups sharp cheddar
4 cups mozzarella
Preheat oven to 400°F. Cook pasta in boiling water for 6 minutes.
In a pot over medium heat melt butter, then add flour and whisk together for 30 seconds. Add salt, pepper, cayenne and garlic.
Whisk in half and half in thirds, then add cream. Bring to a boil once boiling add 2 cups cheddar and 1 cup mozzarella. Reduce heat to medium low and stir until cheese has melted. (Tip: Make sure to add your half and half in thirds. This will allow you to cook the flour taste out of your roux.)
Add the spaghetti into a 9 x 13 casserole dish, add 1 cup of mozzarella and 1 cup of cheddar. Pour cheese sauce over, stir to combine, sprinkle the remaining cheese over top. Bake for 15 to 20 minutes, until cheese has browned evenly.
Let cool and enjoy each and every flavorful forkful!
For more on Chef Kenneth Temple and his delicious recipes, click here.
For more breakfast, lunch and dinner recipes your family will love, check this out.
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