From the Covenant House Kitchen, a creole macaroni and cheese recipe. This recipe has become a staple in our kitchen and a favourite of the youth we serve. Enjoy this warm, cheesy dish to finish out the cold winter months!
Serves 8 people
Ingredients:
- Box of elbow macaroni pasta (16 oz.)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon creole seasoning
- 1 cup sharp cheddar cheese block cheese, grated
- 1 cup Monterey Jack cheese block cheese, grated
- ½ cup mozzarella cheese optional
- ¼ cup breadcrumbs
- Salt and pepper to taste
Method
- Cook macaroni for 7 to 8 minutes.
- As the pasta is cooking, melt the butter in a skillet over medium heat and whisk in the flour until smooth and cook until there is no more taste of flour.
- Warm up the milk. Make sure it’s warm as cold milk will slow down cooking and won’t have as much flavour to add.
- Add the warm milk a little at a time, stirring constantly. Make sure there aren’t any clumps in the mix and let it simmer until it thickens, about 3 to 6 minutes.
- Once thickened, simmer for another 2 minutes, then add in the grated cheeses, but not all – save some of the cheese to add on top. Stir in the cheese until nice and smooth.
- Drain the pasta when its finished cooking. Move it to a large baking dish. Add in the cheese sauce and stir in until all the pasta is coated in the sauce.
- Then, add creole seasonings and stir to combine.
- Top with the remaining cheese and breadcrumbs and bake at 375F°/190℃ for 20 minutes or until golden and bubbly. Do not cover the mac and cheese while it bakes.
- Serve hot!