Aunt Pat's Macaroni and Cheese

Side Dish

Recipe courtesy of Carolyn Shelton for Louisiana Kitchen & Culture

Serves 6 tp 8



  • 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




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. 


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive