Baked Macaroni
New Orleans Macaroni and Cheese
Macaroni and Cheese is called ‘Baked Macaroni’ by Creole families. My mother did not use macaroni pasta but used spaghetti pasta for this dish. New Orleans’ rich cuisine was influenced by immigrants in the city including Italians.
This dish is made with eggs and milk to create a custard with the cheeses. It is a delicious creamy cheesy side dish. My mom often served it with Smothered Chicken and it always part of the Thanksgiving menu. Baked Macaroni is truly the ultimate comfort food.
This recipe is versatile so any type of pasta and a myriad of cheeses can be used. It is recommended to use sharp cheddar cheeses. Also, purchase cheese in block form and grate it. Prepared grated cheeses do not melt as well because they are coated with cellulose to prevent clumping.
SUPPLIES
- 9×13 inch baking dish
INGREDIENTS
- 16- ounce elbow pasta
- 1 can Cheddar Cheese Soup
- ½ cup sour cream
- 16 ounces extra sharp cheddar cheese grated (plus a ¼ cup or more for topping)
- 8 ounces Colby Jack cheese grated
- 8 ounces Monterey Jack cheese, grated
- 3 eggs
- 4 ounces whole milk
- 12-ounce can Pet milk® (evaporated milk)
- 4 tbsp butter (1/2 stick of butter)
- 1 tablespoon salt
PREPARATION
Preheat oven to 350 degrees.
Butter the baking dish.
Grate all the cheeses and mix them together in a large bowl.
Boil pasta in salted water. Slightly undercook the pasta because it will cook a little more in the oven.
Drain pasta and do not rinse it. Mix cheddar cheese soup and sour cream into the pasta to thoroughly coat the pasta.
Put half of the pasta into the baking dish and sprinkle half of the mixed cheeses over it. Add the remaining pasta and add the remaining cheeses to the top of the pasta. Use a pasta server to blend the cheeses with pasta.
In a small bowl whisk the eggs, milk, cheese and salt. Pour this mixture over the pasta.
Top with more shredded cheese and slices of butter.
Bake uncovered at 350 degrees for 40 minutes or until the top is golden and bubbly. Do not allow it to bake too long or the top will be crisp.
Baked Macaroni can be made with any type of pasta and prepared any time of the year or occasion!
Enjoy Keeping It Creole!
Baked Macaroni
Ingredients
- 16 ounces spaghetti pasta
- 1 can cheddar cheese soup
- ½ cup sour cream
- 16 oz. block extra sharp cheddar cheese, grated (plus a ¼ cup or more for topping)
- 8 oz. block Colby Jack cheese, grated
- 8 oz. block Monterey Jack cheese, grated
- 3 eggs
- 12 ounce can Pet milk® (evaporated milk)
- 4 tbsp butter
- 1 tbsp salt
Instructions
- Preheat oven to 350 degrees.Butter the baking dish.Grate all the cheeses and mix them together in a large bowl.
- Boil pasta in salted water. Slightly undercook the pasta because it will cook a little more in the oven.
- Drain pasta and do not rinse it. Mix cheddar cheese soup and sour cream into the pasta to thoroughly coat the pasta.
- Put half of the pasta into the baking dish and sprinkle half of the mixed cheeses over it. Add the remaining pasta and add the remaining cheeses to the top of the pasta. Use a pasta server to blend the cheeses with pasta.
- In a small bowl whisk the eggs, milk, cheese and salt. Pour this mixture over the pasta.
- Top with more shredded cheese and slices of butter.
- Bake uncovered at 350 degrees for about 30 minutes or until the top is golden and bubbly. Do not allow it to bake too long or the top will be crisp.
- Baked Macaroni can be made with other kinds of pasta and be prepared any time of the year for any occasion!