RECIPE #4809 - CREOLE MAC & CHEESE, Tuesday, April 17, 2012 - | Nashville News, Weather & Sports

RECIPE #4809 - CREOLE MAC & CHEESE, Tuesday, April 17, 2012

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  •     1/2 lb elbow macaroni or colored rotini pasta (cooked to package directions)
  •     2 cups milk (heated on stove top)
  •     3 strips bacon
  •     3/4 cup panko bread crumbs
  •     1/4 cup chopped fine red onion & cilantro
  •     1 cup grated gruyere cheese
  •     1 cup grated extra sharp cheddar cheese
  •     1 cup grated smoked gouda cheese
  •     1/4 cup all-purpose flour
  •     2 tablespoons butter
  •     2 tablespoons Tony Chachere's Creole Seasoning
  •     2 cups of lump crab meat



   Preheat oven to 375 degrees

1.      In a large pot on medium heat, cook bacon strips till fat is rendered and bacon is cooked through and slightly crisp.

2.      Remove bacon from pan and set aside.

3.      Add 2 tbsp butter, Tony Chachere's Creole seasoning, chopped onion and cilantro.

4.      Sauté onion and garlic mixture in bacon drippings and butter until cooked through and onions are translucent (about 5 minutes).

5.      Add flour and using a whisk, stir the flour so it begins to cook with the fat in the pan.

6.      Continue whisking flour mixture for 1-2 minutes.

7.      Slowly add milk and continue stirring with whisk until mixture is smooth and thickened.

8.      Remove from heat and slowly add cheese and crab meat in handfuls, whisking in between handfuls to make sure cheese is fully incorporated.

9.      Add cooked macaroni to the pot and stir well to combine.

10.  On a baking sheet, arrange panko bread crumbs and drizzle with 1 tbsp melted butter.

11.  Place baking sheet in the oven and toast bread crumbs until golden brown and crispy (about 5 minutes).

12.  Remove breadcrumbs from oven and crumble bacon into panko bread crumbs. Mix to combine.

13.  Spoon mac and cheese into a baking dish and sprinkle with bacon/bread crumb mixture.

14.  Serve warm and Enjoy.


For the Parmesan Cups: 


  •    2 cups grated Parmesan cheese (fresh)
  •    2 cups grated Parmesan cheese will yield about 8 Parmesan Cups (depending on the size of your muffin tin mold)


Preheat oven to 375 degrees

1.      Line a baking sheet with parchment paper

2.      Place a 1/4 cup mound of grated Parmesan cheese and using a spatula, flatten the mound until it's a circle about 4 inches in diameter (depending on the size of your muffin tin)

3.      Bake for 8-10 minutes until cheese just starts to brown and bubble

4.      Remove baking sheet from oven & working quickly, use a spatula to move the parmesan circles to a muffin tin while they are still pliable

5.      Gently press the parmesan circle into the muffin tin to mold into a cup.

6.      Let cool in the pan until firm

7.      Remove cups from pan and fill with mac and cheese just prior to serving


Deep Fried Mac n' Cheese Balls



  • 2 cups milk, warmed, plus 2 tablespoons for egg wash
  • 1 pound grated Cheddar
  • 1 pound grated smoked Gouda
  • Salt and freshly ground black pepper
  • 2 large eggs
  • 3 cups seasoned bread crumbs
  • Vegetable oil, for frying 


1. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

2. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

3. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl.

4. Put the Panko bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

5. Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes.



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