Macaroni and 3 Cheese Gourmet Casserole
- 1 cup elbow macaroni uncooked
- 3 tbsp. butter melted
- 1 lge. egg beaten
- ¼ cup half-and-half
- ¾ cup whole buttermilk or ¾ cup regular milk and 2 tbsp. sour cream
- 1 tsp salt
- 1 tsp ground black pepper
- ⅛ tsp garlic powder or double amt. minced garlic
- ⅛ tsp cayenne red pepper
- ½ cup Cheddar Cheese shredded or cutup
- ½ cup Longhorn Cheese shredded or cutup; or Colby or Monterey Jack
- ¼ cup parmesan cheese, grated or shredded; or Provolone Cheese
- ¼ cup Cheddar Cheese, shredded
- 3 tbsp Parmesan Cheese, grated
- Cook the macaroni in water first.
- Prepare a greased, square (9", 2½ qt. or similar) baking casserole dish.
- When macaroni is nearly cooked, preheat oven to 375° F.
- Mix together all the main ingredients (except macaroni) in a medium sized mixing bowl.
- When the macaroni is done, drain in a strainer, run cold water over to cool a bit, shake to strain excess water, and then fold them into the bowl's mixture. Combine thoroughly to coat macaroni.
- Sprinkle the toppings ingredients across the macaroni mixture and cover it.
- Bake (covered) in center rack or a little higher for 30 minutes.
- Remove cover and finish baking for 20 more minutes (or until browned on top).
History of This Macaroni and Cheese Baked Gourmet Casserole Recipe
When working as the number 3 Manager in a popular New Orleans cafeteria style restaurant, it was possibly the hardest work I had ever done in my life. The building had massive chandeliers, beautiful décor, and 3 huge dining rooms, which sat about 500 patrons. We had about 70-80 wait (serving) staff. Work was 6 days a week, 6:30 AM to 10 PM. The food, culture of New Orleans, and experiences were great.
Regarding the foods and their preparation, most of the dishes back then were made from well established scratch recipes. This one has been slightly modified due to other foods experiences and has remained unchanged since the 1980s. It is absolutely a true delight to see faces light up when people first experience the melding of these natural flavors. We haven’t bought packaged or frozen macaroni and cheese in decades. Hopefully you’ll have the same pleasing experience with your family.
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Both Italians and English enjoyed different variations of macaroni and cheese dishes in the 14th century. In America, it’s often considered as a “comfort” food. Here’s some Wikipedia info on Macaroni.