00:00New Orleans Mac and Cheese. That's right, I'm very excited to show you my version of this,
00:05which is not necessarily how they make it there, but rather how I think it should be made there.
00:10Since I'm going to add a few ingredients that quite frankly I'm shocked are not already being
00:14commonly used, and I think they make this even more special than it already is. And in New Orleans,
00:18these three ingredients are referred to as the Holy Trinity, and they are the aromatic vegetable
00:22base. For many of the city's most delicious recipes, I was 100% positive the Holy Trinity
00:27would be involved. But much to my shock and surprise, it was not. But I am so glad I included
00:32them here, because I thought they did wonderful things. We will toss in a generous amount of butter,
00:36followed by some smoked paprika, some freshly ground black pepper, a little bit of garlic powder,
00:41as well as some ground cumin, and then finally the rest of our salt. And we'll go ahead and stir
00:45all
00:45that together, and cook this for another minute or so. And that's it once we've cooked that stirring
00:48for a few minutes. We'll go ahead and toss in our flour, and we'll stir that in. Go ahead and
00:52transfer
00:53in some cold heavy cream, followed by some cold milk, and we'll whisk in whatever cheeses we're
00:57going to use, which for me is going to be half sharp cheddar and half Monterey Jack. As soon
01:00as that cheese melts in, and since the pasta is hollow, it does an amazing job of soaking in the
01:05sauce. And then once we're finally done fussing around, we'll go ahead and sprinkle over the
01:08rest of our cheese. This is now ready to transfer into the upper center of a 425 degree oven for
01:13about
01:1330 minutes or so. And yes, this does look amazing, and hang tight for about 10 minutes. And while I
01:18waited, I garnished with some chives. And that, my friends, was every bit as good as it looks. This is
01:23a
01:23beautifully creamy, just decadent enough world-class mac and cheese.
01:26And that, my friends, is a good one. And I'll be right back to you. And I'll be right back
01:26to you. And I'll be
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