Holy Trinity New Orleans Mac and Cheese

Method

1. 01

   Sauté the diced onions in olive oil over medium-high heat with a pinch of salt for 2 minutes. Add the celery and bell peppers (the Holy Trinity) and continue cooking for 3 to 4 minutes until softened and translucent.

   

   ↗Watch · 0:27
2. 02

   Add the butter to the vegetable mixture. Once melted, stir in smoked paprika, black pepper, garlic powder, cumin, and more salt. Stir in the flour and cook for about 2 minutes to toast the flour and form a roux.

   

   ↗Watch · 1:25
3. 03

   Whisk in the cold heavy cream and whole milk. Continue whisking and bring the mixture to a simmer until it thickens. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.

   

   ↗Watch · 2:08
4. 04

   Turn off the heat and whisk in 75% of the shredded cheddar and Monterey Jack cheeses until melted and smooth. Set the sauce aside.

   

   ↗Watch · 3:00
5. 05

   Boil the bukatini in salted water until just barely undercooked (about 1–2 minutes less than the package instructions). Drain well.

   

   ↗Watch · 3:55
6. 06

   Transfer the pasta to a casserole dish. Ladle the cheese sauce over the noodles and use tongs to toss and distribute the 'Holy Trinity' vegetables evenly throughout the pasta. Top with the remaining 25% of the cheese and a sprinkle of cayenne pepper.

   

   ↗Watch · 4:12
7. 07

   Bake in the upper center of a 425°F (220°C) oven for about 30 minutes until the top is golden brown and the edges are bubbling. Let rest for 10 minutes before garnishing with chives and serving.

   

   ↗Watch · 5:27