Chef John from Food Wishes brings a joyful, kitchen-friendly take on New Orleans mac and cheese that’s perfect for anyone who loves cooking, easy recipes. This version nods to tradition while adding a couple of simple but brilliant changes—most notably the “holy trinity” of New Orleans aromatics and a hollow pasta (bucatini) that soaks up sauce like nobody’s business. The result is creamy, slightly spiced, and undeniably comforting.
Step 1: Build the Flavor Base — Cook the Holy Trinity
Begin by warming a little olive oil in a medium pot over medium-high heat. Add diced onions and a generous pinch of salt and cook, stirring, for about two minutes to give them a head start.
Next add diced celery and diced bell pepper. These three vegetables—onion, celery, and bell pepper—are known in New Orleans as the “holy trinity”. They form the aromatic backbone of many classic dishes and add a subtle, savory depth to this mac and cheese.
“In New Orleans, these three ingredients are referred to as the holy trinity.”
Continue cooking and stirring for another three to four minutes, or until the onions are translucent and the celery and pepper begin to soften.
Step 2: Add Butter, Spices, and Make the Roux
Stir in a generous amount of butter, then add smoked paprika, freshly ground black pepper, a pinch of garlic powder, a little ground cumin, and the remainder of the salt. Cook until the butter melts and the spices become fragrant—about one minute.
Sprinkle in all-purpose flour and stir to combine. Cook for about two minutes, stirring frequently, to form a roux and remove the raw flour taste. The roux will help thicken the creamy cheese sauce later.
Step 3: Make the Cream Sauce
Remove the pan from heat briefly and whisk in cold heavy cream followed by whole milk. Return the pot to the stove and whisk constantly until the roux fully dissolves and nothing sticks to the bottom. Bring the mixture to a simmer; as it begins to boil it will thicken into a smooth, luscious béchamel-style sauce.
Lower the heat to medium-low and simmer gently for five minutes, stirring occasionally. The smoked paprika and any red bell pepper will warm the sauce to a beautiful hue.
Step 4: Add the Cheese
Turn off the heat and whisk in your cheese of choice. Chef John uses a blend of 50% sharp cheddar and 50% Monterey Jack for balance—sharpness plus creamy melt. Only add 75% of the shredded cheese now and reserve the remaining 25% for the top of the casserole before baking.
Note: Mozzarella is popular in some versions, but it contributes more stretch than flavor. Use what makes you happiest, but keep 25% aside for topping.
Step 5: Cook the Pasta
While the cheese sauce rests, cook your pasta in salted boiling water until just under al dente. Spaghetti is commonly used in New Orleans mac and cheese, but bucatini (a hollow long noodle) is an inspired choice: the hollow center soaks up sauce, delivering bites that are extra saucy and delicious.
Follow the package for timing and pull the pasta about a minute short of the lower range because it will finish cooking in the oven. For example, if the box says 9–11 minutes, set a timer for about 8½ minutes.
Step 6: Assemble and Bake
- Drain the pasta very well and transfer it to a casserole dish.
- Ladle the cheese sauce evenly over the noodles—using a ladle helps distribute the holy trinity vegetables more uniformly throughout the bake.
- Give the pasta a gentle toss with tongs so the sauce settles into the noodles.
- Sprinkle the reserved 25% of cheese over the top. If desired, add breadcrumbs—Chef John skips them—and finish with a light dusting of cayenne for a warm kick.
Place the casserole in the upper-middle rack of a 425°F oven and bake for about 30 minutes, or until the top is golden and the sauce bubbles around the edges.
Step 7: Rest, Garnish, and Serve
Let the dish rest for about 10 minutes after removing from the oven so the sauce can set up a little and serving slices hold together. Garnish with freshly snipped chives or parsley for color and a touch of freshness.
Ingredients Overview
- Onion, celery, bell pepper – the holy trinity
- Olive oil + butter – sauté and enrich
- Smoked paprika, black pepper, garlic powder, cumin, salt, cayenne – warming spice blend
- Flour – to make the roux
- Heavy cream + whole milk – creamy base
- Sharp cheddar + Monterey Jack – cheese blend (reserve 25% for topping)
- Bucatini or spaghetti – hollow noodles are recommended
Expert Tips for Success
- Undercook the pasta slightly so it finishes cooking while baking and never becomes mushy.
- Reserve some cheese for the top to create a melty golden crust while keeping the interior silky.
- Use full-fat dairy (heavy cream and whole milk) for the richest, creamiest texture.
- Try bucatini—the hollow center soaks up sauce and intensifies every bite.
FAQs
Can you use elbow macaroni instead?
Yes—elbows work fine, but using a long hollow noodle like bucatini or even spaghetti changes the texture and sauce distribution in a delicious way.
Can you make this ahead?
You can assemble this ahead and refrigerate. Add a few extra minutes to the bake time if starting cold, and let it sit for 10 minutes after baking before serving.
Final Thoughts
This New Orleans mac and cheese is a delightful addition to any rotation of cooking, easy recipes. The holy trinity and a touch of warm spices elevate the classic into something celebratory and cozy at once. It’s creamy, comforting, and worth trying the next time you want a crowd-pleaser with a little Southern flair.
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