Aunt Pat's Macaroni and Cheese

Side Dish

Serves 6 tp 8

Recipe courtesy of Carolyn Shelton for Louisiana Kitchen & Culture

Ingredients:

3 tablespoons flour
6 tablespoons butter
salt, pepper, and Creole seasoning
2 cups half & half
12-ounce can Carnation evaporated milk
4 ounces jalapeño-flavored Velveeta cheese
1 pound dry elbow macaroni, cooked according to package directions, drained
8 ounces shredded Cheddar

Aunt Pat's Macaroni and Cheese

Click image to enlarge

Method:

Preheat oven to 450ºF.

Melt butter in a large skillet or Dutch oven over medium heat; add flour and cook, whisking constantly, until a blonde roux is achieved, about 3 minutes. Add salt, pepper, and Creole seasoning; whisk. Slowly add half & half and evaporated milk, whisking constantly; add Velvetta cheese and whisk until melted and smooth. Cook sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Remove from heat. Add cooked macaroni; blend. Pour mixture into a greased 9x13 baking dish. Scatter shredded Cheddar evenly atop. Bake until bubbly and golden, about 10 minutes.