Now is a great time to get cooking and perfect a tried and true American classic comfort food -- macaroni and cheese.
With an array of recipes that boast to be the best, Willie Mae’s Scotch House in New Orleans’ historic Treme neighborhood knows a thing or two about the southern staple. The customer favorite packs all the flavors of Mississippi and Louisiana cuisine.
The popular restaurant from the late, great chef Willie Mae Seaton -- who was honored with the prestigious James Beard Award for America’s Classic Restaurant for the Southern Region -- has been serving the local community and donating meals in the midst of the coronavirus pandemic.
Check out the full recipe below for the classic, creamy and cheesy comfort food.
Ingredients
1 quart elbow macaroni
2 cups yellow mild cheddar cheese (shredded)
2 cups white American cheese (shredded)
1/4 lb melted unsalted butter
1 teaspoon cayenne pepper
1 teaspoon of white pepper
1 teaspoon of salt
1/2 quart of heavy cream
1 1/2 cup of evaporated milk
1/2 teaspoon parsley flakes dry or fresh
1/2 teaspoon of garlic powder
2 teaspoon of all-purpose flour
Directions
Bring 3 1/2 quarts of water to a rolling boil and then add pasta to the salt water. Boil for 12-15 minutes until al dente. Drain the pasta saving one cup of pasta water.
Return pasta to pot with cheese, milk, heavy cream and butter immediately, on a low fire stirring frequently until cheese is melted.
Add spices, flour, and drizzle in pasta water as needed while stirring. Pan the mac and cheese. We use a steamer but you can place in the oven for 15 mins on 350 degrees.
Mac and cheese should be creamy and cheesy. Garnish with a sprig of parsley and enjoy!
