New Orleans Mac and Cheese - Food Wishes
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Date: 2025-09-01
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Comments and reviews: 20
robertpeyton9535
I honestly don't know why one wouldn't add the trinity to this dish, which looks delicious. But I also don't really know where New Orleans fits into it either. I've lived here 56 years and I was a food writer from 2002 to 2020 and while our local Sicilian community makes a lot of mac and cheese, I don't think there's anything particularly New Orleans about it.
My grandmother was from a town about an hour north of New Orleans and her mac and cheese is the sort that uses eggs to create a sort of custard. That's by far my favorite way of doing a baked mac and cheese but again I never associated it with New Orleans.
For what it's worth, adding red (or yellow, orange, etc) bell peppers to the trinity is a fairly recent (last 20-30 years) development, and personally I like to use either poblano peppers when I substitute (see also: hatch, anaheim or jalapeno depending on the dish. Creole seasoning (which is completely distinct from Cajun) would likely replace the cumin with thyme and fresh garlic for the powder but regardless the dish looks good and as other people have said if you throw some crawfish, shrimp and/or Andouille sausage into the mix you'd have something anyone from New Orleans would recognize.
Buccatini is absolutely an appropriate sub for elbow. It's not the same thing as long macaroni, which is basically elbow macaroni that's long and straight - buccatini has a smaller cavity. We had a lot of immigration from Sicily and thus you see pastas like ancini di pepe and other uncommon shapes. You can't get long macaroni everywhere, but you can generally find it at local groceries like Dorignac's and Langenstein's. Cavatelli is another good choice for this dish and yes, lots of people make it with spaghetti. .
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I honestly don't know why one wouldn't add the trinity to this dish, which looks delicious. But I also don't really know where New Orleans fits into it either. I've lived here 56 years and I was a food writer from 2002 to 2020 and while our local Sicilian community makes a lot of mac and cheese, I don't think there's anything particularly New Orleans about it.
My grandmother was from a town about an hour north of New Orleans and her mac and cheese is the sort that uses eggs to create a sort of custard. That's by far my favorite way of doing a baked mac and cheese but again I never associated it with New Orleans.
For what it's worth, adding red (or yellow, orange, etc) bell peppers to the trinity is a fairly recent (last 20-30 years) development, and personally I like to use either poblano peppers when I substitute (see also: hatch, anaheim or jalapeno depending on the dish. Creole seasoning (which is completely distinct from Cajun) would likely replace the cumin with thyme and fresh garlic for the powder but regardless the dish looks good and as other people have said if you throw some crawfish, shrimp and/or Andouille sausage into the mix you'd have something anyone from New Orleans would recognize.
Buccatini is absolutely an appropriate sub for elbow. It's not the same thing as long macaroni, which is basically elbow macaroni that's long and straight - buccatini has a smaller cavity. We had a lot of immigration from Sicily and thus you see pastas like ancini di pepe and other uncommon shapes. You can't get long macaroni everywhere, but you can generally find it at local groceries like Dorignac's and Langenstein's. Cavatelli is another good choice for this dish and yes, lots of people make it with spaghetti. .
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karactr8361
For anyone wondering, bell peppers are part of the creole/cajun/louisianna trinity because bell peppers grow naturally in Louisianna (you can forage for them) while carrots do not. It is not like they didn't know about French cooking (the Acadians ARE French Canadians after all, but you use what you have. Carrots generally require cooler temps to occur naturally.
Personally, I do a mix of peppers (jalapeno, ancho, chilian, thai, green, etc) since I like to add heat as well. Smokey (like chipolata) is also good, expecially for gumbo, jambalaya, or dirty rice.
ETA: This could easily be turned into a main dish by adding almost any protein. Shredded smoked turkey or chicken would be good. Or just shredded roast poultry in general. Beef or pork probably not so much, but it would work in a pinch. Seafood, especially shellfish, I think would be excellent in with this. I would really like to try this with crawfish, shrimp, and lump crab meat. If you want more fiber, add some beans or, better yet, peas and use a high fiber bucatini. Or add spinach. That might be good, too.
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For anyone wondering, bell peppers are part of the creole/cajun/louisianna trinity because bell peppers grow naturally in Louisianna (you can forage for them) while carrots do not. It is not like they didn't know about French cooking (the Acadians ARE French Canadians after all, but you use what you have. Carrots generally require cooler temps to occur naturally.
Personally, I do a mix of peppers (jalapeno, ancho, chilian, thai, green, etc) since I like to add heat as well. Smokey (like chipolata) is also good, expecially for gumbo, jambalaya, or dirty rice.
ETA: This could easily be turned into a main dish by adding almost any protein. Shredded smoked turkey or chicken would be good. Or just shredded roast poultry in general. Beef or pork probably not so much, but it would work in a pinch. Seafood, especially shellfish, I think would be excellent in with this. I would really like to try this with crawfish, shrimp, and lump crab meat. If you want more fiber, add some beans or, better yet, peas and use a high fiber bucatini. Or add spinach. That might be good, too.
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jamesmartello1
I'm born and raised in New Orleans, and still reside there, and need to make one correction and one observation. The correction is that the Holy Trinity mix is onion, garlic, and bell pepper. Not celery. Celery is pretty much only a garnish for Bloody Marys here. My observation is that your version is probably more New Orleansy than any Mac-n-Cheesy I have ever had here and am desperate to try it your way!
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I'm born and raised in New Orleans, and still reside there, and need to make one correction and one observation. The correction is that the Holy Trinity mix is onion, garlic, and bell pepper. Not celery. Celery is pretty much only a garnish for Bloody Marys here. My observation is that your version is probably more New Orleansy than any Mac-n-Cheesy I have ever had here and am desperate to try it your way!
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cynrok
you are the ONLY chef who doesn't waste time with the pointless add a little liquid at a time when making roux and thank you for that! i'm a home cook and i've been making gravy/white sauce (bechamel) for 40 years and ALWAYS add all of my liquid in at once, cold, and it always dissolves down smooth as silk, no lumps. there is no reason to add just a little liquid at a time.
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you are the ONLY chef who doesn't waste time with the pointless add a little liquid at a time when making roux and thank you for that! i'm a home cook and i've been making gravy/white sauce (bechamel) for 40 years and ALWAYS add all of my liquid in at once, cold, and it always dissolves down smooth as silk, no lumps. there is no reason to add just a little liquid at a time.
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MT-mi4zz
New Orleans is not Cajun. New Orleans was already a well established and booming town by the time the Cajuns arrived in Louisiana. The New Orleanians probably regarded the Cajuns as a bunch of undesirable refugees, and the Cajuns probably thought of New Orleanians as a bunch of stuck up city folk. Arguably the capital of Cajun cooking would be Lafayette.
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New Orleans is not Cajun. New Orleans was already a well established and booming town by the time the Cajuns arrived in Louisiana. The New Orleanians probably regarded the Cajuns as a bunch of undesirable refugees, and the Cajuns probably thought of New Orleanians as a bunch of stuck up city folk. Arguably the capital of Cajun cooking would be Lafayette.
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bostonrailfan2427
you had no reason to add the Holy Trinity as it wasn’t in the recipes for a reason: TEXTURE. Nobody puts them in mac and cheese, why the hell would New Orleans the texture that they add was already added with breadcrumbs and cheese on top, the dish is supposed to be silky, you ruined it just to make it seem like you’re improving it!
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you had no reason to add the Holy Trinity as it wasn’t in the recipes for a reason: TEXTURE. Nobody puts them in mac and cheese, why the hell would New Orleans the texture that they add was already added with breadcrumbs and cheese on top, the dish is supposed to be silky, you ruined it just to make it seem like you’re improving it!
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MrAcuta73
Sorta doubt capillary action will work with cheese sauce, but heck, thick pasta works! LOL
IMHO, it begs for some Gruyere. I mean, French/Creole.
I think I'm gonna have to try this. Need something to go with my leg of lamb in the sous vide anyway. doesn't exactly fit thematically/culturally, but who cares Good food is good.
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Sorta doubt capillary action will work with cheese sauce, but heck, thick pasta works! LOL
IMHO, it begs for some Gruyere. I mean, French/Creole.
I think I'm gonna have to try this. Need something to go with my leg of lamb in the sous vide anyway. doesn't exactly fit thematically/culturally, but who cares Good food is good.
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garymorel1882
What the hell is this Don’t put my holy Trinity in my bake Mac.
Somethings just don’t mix
Do you want more creaming add cream less roux do you want a little spice red pepper flakes teaspoon of cayenne for flavor
But for the love of God, don’t vegetize my bake Mac
We don’t do that here in Southern Louisiana
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What the hell is this Don’t put my holy Trinity in my bake Mac.
Somethings just don’t mix
Do you want more creaming add cream less roux do you want a little spice red pepper flakes teaspoon of cayenne for flavor
But for the love of God, don’t vegetize my bake Mac
We don’t do that here in Southern Louisiana
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TristanFrodelius
Calling mozzarella all stretch; no flavour is so strange! A good mozzarella tastes _fantastically_ milky. I mean, make what food you like, obviously, but I think you may be whatever the opposite of what they call a supertaster is. Mozzarella's so flavourful! It just isn't an acidic or _sharp_ flavour. There's a difference!
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Calling mozzarella all stretch; no flavour is so strange! A good mozzarella tastes _fantastically_ milky. I mean, make what food you like, obviously, but I think you may be whatever the opposite of what they call a supertaster is. Mozzarella's so flavourful! It just isn't an acidic or _sharp_ flavour. There's a difference!
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northover
Since I am a widower, I do all such dishes and combine them in a giant bowl, but instead of putting them in a 9x13, . I distribute them into smaller greased single aluminium (or double if I think am in an optimistic hopeful mood) disposable pans and freeze them.
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Since I am a widower, I do all such dishes and combine them in a giant bowl, but instead of putting them in a 9x13, . I distribute them into smaller greased single aluminium (or double if I think am in an optimistic hopeful mood) disposable pans and freeze them.
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VC-zk1kv
Bucatini is an awesome pasta! Especially for a thinner type sauce like a tomato sauce or even a carbonara. The bucatini creates a vacuum as it cools slightly, and it sucks the sauce into the hollow tubes.
Awesome food science!
Jack Nicholson approves!
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Bucatini is an awesome pasta! Especially for a thinner type sauce like a tomato sauce or even a carbonara. The bucatini creates a vacuum as it cools slightly, and it sucks the sauce into the hollow tubes.
Awesome food science!
Jack Nicholson approves!
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northover
Down here in Baton Rouge/Nola area lazy cooks like me buy a product named Mrs. Guidry’swhich is already diced trinity plus garlic. (I always add more garlic. I have really good knife skills, but I do not always feel like practicing themI just want to eat.
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Down here in Baton Rouge/Nola area lazy cooks like me buy a product named Mrs. Guidry’swhich is already diced trinity plus garlic. (I always add more garlic. I have really good knife skills, but I do not always feel like practicing themI just want to eat.
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patfros
Looks divine! But will use short pasta so that it's easier to add the quartered hard boiled eggs in the mid layer, plus sliced tomato round the edges and across the top 7nder the cheese. Adds texture and makes it pretty in a glass oven dish!
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Looks divine! But will use short pasta so that it's easier to add the quartered hard boiled eggs in the mid layer, plus sliced tomato round the edges and across the top 7nder the cheese. Adds texture and makes it pretty in a glass oven dish!
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ronmartinez2766
As someone who has been in and out of Louisiana over the past 30 years, it is called the trinity. The Holy Trinity is something else and quite honestly, I winced every time you said that. Nice recipe, though. I'm sure we'll try it.
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As someone who has been in and out of Louisiana over the past 30 years, it is called the trinity. The Holy Trinity is something else and quite honestly, I winced every time you said that. Nice recipe, though. I'm sure we'll try it.
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tylerhernandez5978
I'm from New Orleans and this looks about halfway between the Mac and Cheese my mom makes and the one my Aunt makes! We just don't put the whole Holy Trinity in there, our Italian Creole cuisine is the exception to the rule here.
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I'm from New Orleans and this looks about halfway between the Mac and Cheese my mom makes and the one my Aunt makes! We just don't put the whole Holy Trinity in there, our Italian Creole cuisine is the exception to the rule here.
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foodwishes
Skip the flour and boil the pasta in the milk mixture (add some water that will evaporate) for an extra flavourful dish, the starch from boiling the pasta will thicken the sauce. Add the cheese when the pasta is just about done.
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Skip the flour and boil the pasta in the milk mixture (add some water that will evaporate) for an extra flavourful dish, the starch from boiling the pasta will thicken the sauce. Add the cheese when the pasta is just about done.
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Oldcrow77
Basically a mornay sauce.
What is great about a mornay sauce, is it goes on anything. Seafood is best. But you could pour it on an old boot, and it would be, well ok maybe not an old boot. But anything else.
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Basically a mornay sauce.
What is great about a mornay sauce, is it goes on anything. Seafood is best. But you could pour it on an old boot, and it would be, well ok maybe not an old boot. But anything else.
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cdkx655
Why not just add the cooked pasta to the cheese sauce so you can get it all mixed properly before putting in the casserole dish Or is the lack of thorough mixing part of it to create contrasts or something
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Why not just add the cooked pasta to the cheese sauce so you can get it all mixed properly before putting in the casserole dish Or is the lack of thorough mixing part of it to create contrasts or something
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funakfunak2740
Making New Orleans Mac and Cheese
Changes the pasta, changes the sauce, changes the cheese, changes the spices, changes the toping.
You sure you didn't just make a completely different dish
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Making New Orleans Mac and Cheese
Changes the pasta, changes the sauce, changes the cheese, changes the spices, changes the toping.
You sure you didn't just make a completely different dish
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Semiotichazey
what if I add shredded crab, minced shrimp or chunked lobster that stuff cooks quick so I'm not sure when to add it. part of me says sear or smoke then blend near the end ala scampi or francaise
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what if I add shredded crab, minced shrimp or chunked lobster that stuff cooks quick so I'm not sure when to add it. part of me says sear or smoke then blend near the end ala scampi or francaise
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