Macaroni and Cheese Casserole

Macaroni and Cheese Casserole
Contributor
Macaroni and Cheese Casserole
Tobasco

Macaroni and Cheese Casserole

Spice up standard macaroni and cheese with hot sauce and Creole mustard. Recipe courtesy of chefs Jeffrey McInnis and Janine Booth of Root & Bone.

6
Servings
1169
Calories Per Serving
Deliver Ingredients

Ingredients

For the topping:

  • 4 Ounces butter, at room temperature
  • 1/8 Teaspoon fresh oregano or thyme
  • 1 Tablespoon hot sauce, such as Tabasco Original Red Sauce
  • Salt and pepper
  • 2 Cups breadcrumbs

For the macaroni and cheese:

  • 3 gallons water
  • 2 Tablespoons salt
  • 1 Pound extra-large elbow pasta or cavatappi
  • ¼ Pound unsalted butter
  • ½ Cup all-purpose flour
  • 5 Cups whole milk
  • 2 Cups finely diced Vidalia onion
  • 2 bay leaves
  • ½ Teaspoon Creole mustard
  • 1 Teaspoon paprika
  • 12 Ounces sharp Cheddar, shredded
  • 8 Ounces Gruyere Swiss cheese, shredded
  • 1 Teaspoon salt
  • ¼ Teaspoon freshly ground black pepper
  • 2 Tablespoons hot sauce, such as Tabasco Original Red Sauce
  • 1 Cup shredded sharp Cheddar cheese

Directions

For the topping:

Preheat the oven to 300 degrees F.

Melt the butter in a sauté pan; add the oregano, hot sauce, salt, pepper, and breadcrumbs. Toss to coat. Spread the mixture onto a sheet pan and toast in the oven until golden brown, 10 to 15 minutes. Reserve and cool to room temperature.

For the macaroni and cheese:

Preheat the oven to 400 degrees F.

In a large pot, bring the water and salt to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and cool in the refrigerator on a cold sheet pan.

In a separate pot, melt the butter. Whisk in the flour and continue stirring for about 5 minutes. Be sure the mixture is free of lumps and then add the milk, onion, bay leaves, mustard, and paprika. Stir and simmer for 5 minutes; remove the bay leaves.

In batches, add the cheeses, being careful not to break the sauce. Season with salt and pepper. Fold the macaroni into the cheese mixture. Add the hot sauce and stir well. Pour the mixture into a large, deep casserole dish and top with the remaining cup of cheese. Sprinkle with the prepared breadcrumbs. Bake until bubbly, 25 minutes.

Nutritional Facts

Total Fat
63g
90%
Sugar
58g
64%
Saturated Fat
36g
100%
Cholesterol
148mg
49%
Carbohydrate, by difference
104g
80%
Protein
47g
100%
Vitamin A, RAE
412µg
59%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
1327mg
100%
Choline, total
58mg
14%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
124µg
31%
Iron, Fe
4mg
22%
Magnesium, Mg
92mg
29%
Niacin
6mg
43%
Pantothenic acid
2mg
40%
Phosphorus, P
1091mg
100%
Riboflavin
1mg
91%
Selenium, Se
49µg
89%
Sodium, Na
1637mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
245g
9%
Zinc, Zn
6mg
75%

Macaroni and Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Macaroni and Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.