New Orleans Baked Macaroni
New Orleans Baked Macaroni
Ingredients
For the Macaroni
- 1 pound bucatini noodles
- 1 tablespoon butter, for greasing
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 2 cups sharp cheddar cheese, grated (1 cup orange, 1 cup white)
- 1 1/2 cups Colby Jack cheese, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet or a 9x13 inch baking dish with 1 tablespoon of butter.
⏱️ 5 min•🌡️ 350
- 2
Bring a large pot of salted water to a rolling boil. Add the bucatini noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
In a large, heavy-bottomed pot or Dutch oven, melt 1/2 cup of unsalted butter over medium heat. Once melted, add the all-purpose flour, paprika, garlic powder, and onion powder. Whisk continuously for 2-3 minutes to create a roux, ensuring it turns a light golden brown color.
⏱️ 5 min
- 4
Gradually whisk in the whole milk, a little at a time, to the roux. Continue whisking until the sauce is smooth and starts to thicken. Bring to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Reduce the heat to low. Add the softened cream cheese cubes and stir until completely melted and incorporated into the sauce. Then, add the grated sharp cheddar cheese (both orange and white) and Colby Jack cheese. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 8 min
- 6
Add the cooked bucatini noodles to the cheese sauce. Toss thoroughly until every strand of pasta is evenly coated with the rich cheese sauce.
⏱️ 3 min
- 7
Spoon half of the cheesy noodle mixture into the prepared cast-iron skillet or baking dish. Sprinkle with 1/2 cup of the remaining grated cheddar and Colby Jack cheese (from the 2 cups total). Add the remaining noodle mixture on top.
⏱️ 2 min
- 8
Generously sprinkle the remaining 1 cup of grated cheddar and Colby Jack cheese over the top layer of macaroni. Sprinkle with fresh chopped parsley.
⏱️ 2 min
- 9
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Let it rest for 5-10 minutes before serving.
⏱️ 30 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
New Orleans Baked Macaroni
Ingredients
For the Macaroni
- 1 pound bucatini noodles
- 1 tablespoon butter, for greasing
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 2 cups sharp cheddar cheese, grated (1 cup orange, 1 cup white)
- 1 1/2 cups Colby Jack cheese, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet or a 9x13 inch baking dish with 1 tablespoon of butter.
⏱️ 5 min•🌡️ 350 - 2
Bring a large pot of salted water to a rolling boil. Add the bucatini noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
In a large, heavy-bottomed pot or Dutch oven, melt 1/2 cup of unsalted butter over medium heat. Once melted, add the all-purpose flour, paprika, garlic powder, and onion powder. Whisk continuously for 2-3 minutes to create a roux, ensuring it turns a light golden brown color.
⏱️ 5 min - 4
Gradually whisk in the whole milk, a little at a time, to the roux. Continue whisking until the sauce is smooth and starts to thicken. Bring to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Reduce the heat to low. Add the softened cream cheese cubes and stir until completely melted and incorporated into the sauce. Then, add the grated sharp cheddar cheese (both orange and white) and Colby Jack cheese. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 8 min - 6
Add the cooked bucatini noodles to the cheese sauce. Toss thoroughly until every strand of pasta is evenly coated with the rich cheese sauce.
⏱️ 3 min - 7
Spoon half of the cheesy noodle mixture into the prepared cast-iron skillet or baking dish. Sprinkle with 1/2 cup of the remaining grated cheddar and Colby Jack cheese (from the 2 cups total). Add the remaining noodle mixture on top.
⏱️ 2 min - 8
Generously sprinkle the remaining 1 cup of grated cheddar and Colby Jack cheese over the top layer of macaroni. Sprinkle with fresh chopped parsley.
⏱️ 2 min - 9
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Let it rest for 5-10 minutes before serving.
⏱️ 30 min•🌡️ 350