Macaroni and 3 Cheese Gourmet Casserole
Ingredients
Main Ingredients
- 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
- ¼ tsp salt
- ½ tsp ground black pepper
- ⅛ tsp garlic powder or double amt. minced garlic
- ⅛ tsp cayenne red pepper
- ¾ cup cheddar cheese shredded or cutup
- ¼ cup longhorn cheese shredded or cutup; or Colby or Monterey Jack
- ¼ cup parmesan cheese grated or shredded; or Provolone Cheese
Topping Ingredients
- ⅓ cup cheddar cheese shredded
Instructions
- 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).
Notes
Nutrition
SOURCE
DarnGoodRecipes.com™
History of This Macaroni and Cheese Casserole Baked Gourmet Recipe
This was one of the most popularly demanded side dishes in New Orleans. 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, coupled with the culture of New Orleans, were great experiences.
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.
It’s an excellent side dish for many main courses. But, this one is an excellent alternative to rice or potatoes when serving, for example, fish, chicken, or meatloaf as a main course. Here are a couple of those incredible main course recipes:
Resources
This macaroni and cheese recipe is also a good complementary side to add along with this recipe for sugar snap peas. Visit our DarnGoodRecipes.com site often so you can always see the latest new recipes posted there.
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.
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