Macaroni and Cheese Casserole

Contributor
Macaroni and Cheese Casserole
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
1358
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.

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.

Nutritional Facts

Total Fat
77g
100%
Sugar
18g
N/A
Saturated Fat
45g
100%
Cholesterol
212mg
71%
Protein
52g
100%
Carbs
115g
38%
Vitamin A
646µg
72%
Vitamin B12
3µg
51%
Vitamin B6
0.4mg
21%
Vitamin C
3mg
4%
Vitamin D
4µg
1%
Vitamin E
2mg
10%
Vitamin K
21µg
27%
Calcium
1271mg
100%
Fiber
7g
28%
Folate (food)
75µg
N/A
Folate equivalent (total)
148µg
37%
Folic acid
50µg
N/A
Iron
6mg
33%
Magnesium
152mg
38%
Monounsaturated
19g
N/A
Niacin (B3)
5mg
25%
Phosphorus
988mg
100%
Polyunsaturated
4g
N/A
Potassium
792mg
23%
Riboflavin (B2)
1mg
64%
Sodium
5661mg
100%
Thiamin (B1)
0.7mg
49.2%
Trans
2g
N/A
Zinc
7mg
48%

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